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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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40 minMain dishmashed potatoes, butter, sauerkraut, cumin seeds, creme fraiche, wild salmon fillet, bread-crumbs,sauerkraut gratin with fish
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30 minMain dishonion, garlic, minced beef, bacon, oven fries, hamburger bun, peanut oil, sunflower oil, mustard, tomato ketchup, lettuce, meat tomato, cucumber, Salad Dressing,bacon burgers with fries and lettuce
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45 minMain dishmedium sized egg, shallot, fresh basil, sundried tomatoes in pot, unsalted butter, wheat flour, semi-skimmed milk, grated mature cheese,basil soufflé with dried tomatoes
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20 minLunchgreen asparagus, egg, whipped cream, flat leaf parsley, oregano, cherry / Christmas, Parmesan cheese, frozen pea, shrimp, olive oil,frittata with green asparagus and shrimps
Nutrition
965Calories
Sodium0% DV0g
Fat48% DV31g
Protein86% DV43g
Carbs41% DV123g
Fiber0% DV0g
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