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Everett
Broccoli cheese with penne and mascarpone sauce
A tasty recipe. The main course contains the following ingredients: penne (pasta), broccoli florets, fresh tomato-mascarpone sauce (475 g), eggs (split) and grated cheese (young fruit).
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Ingredients
Directions
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Cook the penne al dente according to the instructions on the package. Boil the broccoli florets for the last 5 minutes. Pour about 100 ml of the cooking liquid into a cup. Drain the penne with broccoli.
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Stir in the retained cooking liquid and half the sauce through the penne with broccoli. Put everything in the baking trays.
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Preheat the oven to 200 ° C. Beat the egg yolks through the rest of the pasta sauce. Beat the egg whites in a clean bowl. Put the sauce on the egg whites and mix everything very lightly. Spread this mixture over the broccoli and sprinkle the cheese over it.
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Place the dish on the wire rack in the middle of the oven and let the dish turn brownish and airy for about 30 minutes. Tasty with a tomato salad with pesto dressing.
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Nutrition
505Calories
Sodium0% DV1.290mg
Fat23% DV15g
Protein48% DV24g
Carbs23% DV68g
Fiber32% DV8g
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