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Maureen S
Creamy spaghetti with spring vegetables
A tasty Italian recipe. The vegetarian main course contains the following ingredients: carrots, spring onions, yellow peppers, cherry tomatoes, spaghetti, sour cream, grated cheese, olive oil and dried thyme.
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Ingredients
Directions
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Preheat the oven grill.
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Peel the carrots with a peeler.
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Cut the carrots, spring onions (both white and green) and sweet pepper into 3 cm pieces.
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Spoon the vegetables in a baking tin with olive oil, thyme, and salt and pepper to taste.
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Slide the baking tin 15 cm under the hot grill and roast the vegetables in 15-18 minutes until nicely browned and done; change them regularly.
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Halve the to and scoop them after 12 minutes through the vegetables, so that they cook for a few more minutes.
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In the meantime, cook the spaghetti in plenty of boiling water with a little salt in 10-12 minutes.
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Drain the spaghetti (keep 3 tablespoons of cooking liquid) and stir in the sour cream, cheese and cooking liquid.
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Season the spaghetti with salt and (freshly ground) pepper.
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Warm the spaghetti gently for a short while and spread the pasta over four warm deep plates.
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Spoon the roasted vegetables over it..
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Nutrition
565Calories
Sodium23% DV545mg
Fat42% DV27g
Protein42% DV21g
Carbs20% DV61g
Fiber4% DV1g
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