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Kamutspaghetti with pecorino and pesto
 
 
4 ServingsPTM25 min

Kamutspaghetti with pecorino and pesto


Pasta new style: kamutspaghetti with zucchini spaghetti, tomatoes, pecorino romano cheese, pesto and pine nuts.

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Directions

  1. Heat a frying pan without oil or butter and toast the pine nuts in 3 min. Golden brown. Spoon on a plate and let cool.
  2. Scrape the zucchini into slices and cut into thin strips.
  3. Cook the pasta according to the instructions on the package. Add the last 3 minutes of the zucchini spaghetti.
  4. Meanwhile, halve the tomatoes. Drain the pasta and mix with the tomatoes and pesto.
  5. Sprinkle with the pine nuts and grate the cheese above it. Serve immediately. Yummy! .


Nutrition

490Calories
Sodium10% DV240mg
Fat40% DV26g
Protein36% DV18g
Carbs15% DV45g
Fiber16% DV4g

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