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Fit&Healthy Mom
Fresh tortelloni with paprika sauce and zucchini
Tortelloni with cocktail tomatoes, pasta with vegetables, zucchini and crispy bacon.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the shallots and cut thinly in length. Wash the courgettes, halve in length and cut into 1 cm slices.
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Cover the shallot and zucchini with the oregano, pepper and salt. Spread over a baking sheet covered with parchment paper and place the tomatoes on the branch in between.
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Sprinkle the vegetables with the oil and grill for about 15 minutes in the middle of the oven.
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Meanwhile, bring a large pot of water to the boil. Heat a frying pan without oil or butter and fry the bacon in 8 min. On a low heat until golden brown and crispy.
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Drain on kitchen paper.
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Heat the sauce for 5 minutes on low heat. Stir occasionally. When the water boils, add the tortelloni and possibly salt and cook the pasta in 5 minutes until al dente.
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Drain and mix through the sauce.
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Divide the pasta over 4 deep plates and spoon the roasted vegetables and the bacon.
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Nutrition
680Calories
Sodium0% DV1.400mg
Fat49% DV32g
Protein50% DV25g
Carbs23% DV69g
Fiber36% DV9g
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