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Tlcampbell
Pasta, ricotta and parmesan cheese
Macaroni pasta with eggplant, zucchini and yellow parika, ricotta and parmesan cheese.
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Ingredients
Directions
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Roast the nuts for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
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Grind half of the nuts, the leaves of the basil, half of the Parmesan cheese, oil and pepper and salt to pesto in the food processor.
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Cut the aubergine into cubes and the garlic fine. Heat the rest of the oil in a skillet. Fry the aubergine and garlic for 6 minutes.
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Meanwhile cut the zucchini and the bell pepper into cubes. Add the zucchini and peppers and cook for 3 minutes on medium heat. Sprinkle with salt and pepper.
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In the meantime, cook the pasta al dente according to the instructions on the package. Drain and collect some cooking liquid.
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Spoon the pesto and some cooking liquid through the pasta. Scoop the vegetables through.
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Spread the pasta over the plates and spoon a couple of ricotta spoons on each plate.
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Scrape the rest of the Parmesan over it and sprinkle with the rest of the nuts.
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Nutrition
735Calories
Sodium0% DV1.370mg
Fat65% DV42g
Protein48% DV24g
Carbs22% DV66g
Fiber16% DV4g
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