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Pasta primavera from paulien
Family recipe from Paulien, farfalle with olive oil, spring onion, garlic, rosemary, tuna, artichoke hearts and tasty tomato tomatoes.
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Ingredients
Directions
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Cut the spring onion into slanted pieces. Boil the farfalle al dente according to the instructions on the package, but take 1 min. Of the cooking time. In the meantime, heat the oil in a frying pan and fry the spring onions for 2 min.
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Slice the garlic. Cut the needles of the rosemary fine. Add the garlic and rosemary and fry for 1 minute with the spring onions.
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Remove the tuna with two forks. Add the tuna to the spring onion and the garlic. Cut the tomatoes into pieces. Cut the artichoke hearts in four and add them to the tuna mixture together with the tomatoes and the olives.
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Spoon the pasta through the tuna mixture. Heat for 1 min on low heat with the lid on the pan. Season with pepper and salt. Divide the pasta over deep plates.
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Nutrition
565Calories
Sodium36% DV865mg
Fat32% DV21g
Protein56% DV28g
Carbs22% DV66g
Fiber8% DV2g
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