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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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30 minMain dishsweet potato, olive oil, shoulder Chops, garlic, Greek yoghurt, chilli pepper flakes, blueberry, blueberry, Sesame seed, coriander,stuffed sweet potato with garlic chop
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30 minMain dishwater, mushroom broth tablet, shallot, garlic, truffle butter, mushroom mix with peppers and chives, risotto rice, egg, Spinach, Parmesan cheese flakes,creamy truffle risotto with spinach and boiled egg
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20 minMain dishpasta shells, chicken broth tablet, vegetable stock, olive oil, garlic, mushroom, ham, parsley, garlic sauce,salad of pasta shells with ham and mushrooms
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40 minMain dishfrozen potato slices, fresh haddock, oven rub for fish, White wine vinegar, granulated sugar, Red onion, romatomat,spicy haddock from the oven
Nutrition
965Calories
Sodium0% DV0g
Fat48% DV31g
Protein86% DV43g
Carbs41% DV123g
Fiber0% DV0g
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