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Lizeth Gonzalez-Stewart
Pasta Primavera
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Ingredients
Directions
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Heat 2 tablespoons of olive oil in a wok. Fry the asparagus for 2 minutes. Add zucchini, peppers, mushrooms and garlic and stir-fry for 4 minutes.
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Meanwhile, cook the pasta al dente. Roast the pine nuts in a dry hot frying pan and set aside.
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Heat 2 tablespoons of olive oil in the same frying pan and fry the beef strips with garlic and salt and pepper for 3 minutes.
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Scoop the cut vegetables and a few drops of tabasco through the pasta. Serve this for the vegetarian, sprinkled with half of the pine nuts.
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For the meat eater, prepare the beef strips with the rest of the pine nuts.
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20 minMain dishtagliatelle, traditional olive oil, fresh leaf spinach, lemon, soft goat cheese, chicken breast,chicken fillet with spinach
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38 minMain dishlemon, fresh ginger, flat leaf parsley, garlic, extra virgin olive oil, broad beans, green asparagus tips, salmon fillet,stuffed salmon fillet
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75 minMain dishaubergines, lamb and / or ground beef, onion, garlic, fresh fresh mint, potatoes, olive oil, Greek yoghurt, lemon juice, Eggs,moussaka with lemon yoghurt
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30 minMain dishonion, garlic, Cantharellus cibarius, celeriac, steak, unsalted butter, beef broth tablet, tap water, wheat flour, fresh cream, fresh pappardelle all'uovo, fresh flat parsley,pappardelle with chanterelle ragout
Nutrition
965Calories
Sodium0% DV0g
Fat48% DV31g
Protein86% DV43g
Carbs41% DV123g
Fiber0% DV0g
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