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Betty Soup
Pasta salad with roasted vegetables and goat's cheese
Vegetarian pasta salad of farfalle, black olives, arugula, soft goat's cheese and roasted celeriac and winter carrot.
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Ingredients
Directions
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Preheat the oven to 225 ºC. Cut the celeriac into slices, cut it thinly and then cut into cubes. Cut the winter carrot thin and then into cubes. Spoon the vegetables in a roasting pan together with the oil. Sprinkle with pepper and salt.
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Roast in a lightly browned vegetable in 20-25 min. Scoop occasionally. Meanwhile, cook the pasta al dente according to the instructions on the package. Drain the pasta, transfer to the salad bowl and let cool until lukewarm.
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Halve the olives. Tear the rucola coarsely. Squeeze the juice from the lemon above the salad bowl. Spoon the vegetables, olives, arugula, lemon juice and the rest of oil through the pasta. Crumble the goat cheese above it. Spoon the salad loosely.
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Nutrition
480Calories
Sodium17% DV400mg
Fat34% DV22g
Protein28% DV14g
Carbs18% DV55g
Fiber56% DV14g
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