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FrankenStein
Italian lemon paste
Shell pasta with zucchini vegetarian sausages
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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Meanwhile, grate the yellow skin of the lemon and squeeze out the fruit.
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Press the garlic. Bring the cream into a saucepan with the garlic and the lemon zest against the boil.
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Let the icing on low heat for 8 minutes. Season with salt and pepper.
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Cut the zucchini and the sausages into pieces. Heat the oil in a frying pan and fry the zucchini in 4 minutes until al dente.
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Add the sausage and heat for 1 min. Drain the pasta.
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Spoon the pasta with the lemon cream through the zucchini. Season with salt, pepper and lemon juice.
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Nutrition
845Calories
Sodium11% DV260mg
Fat80% DV52g
Protein56% DV28g
Carbs22% DV65g
Fiber24% DV6g
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