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Rhonda McCoy Grady
Pasta salad with sweet carrot and basil
A tasty Italian recipe. The vegetarian main course contains the following ingredients: carrots (peeled), olive oil, cherry tomatoes ((250 g), halved), pasta trottole (bag a 500 g), fresh basil ((15 g), only the leaves) and mascarpone (fresh cheese).
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Ingredients
Directions
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Preheat the oven to 225 ° C. Halve the roots, cut them into pieces and place them in an oven dish, sprinkle them with oil and sprinkle salt to taste. Roast the carrots for 20 minutes in the oven, scoop the last 5 min.
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Meanwhile, cook the pasta al dente according to the instructions on the package. Puree the basil (keep a little apart for garnishing) with the mascarpone. Drain the pasta and scoop it through the carrots and tomatoes and let it cool down a bit. Serve with the basil sauce and sprinkle the dish with the rest of the basil.
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Nutrition
430Calories
Sodium41% DV995mg
Fat26% DV17g
Protein26% DV13g
Carbs19% DV57g
Fiber20% DV5g
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