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Pasta with green vegetables
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Ingredients
Directions
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Cook the pasta al dente in water with salt. In the meantime, steam the broccoli, zucchini and snow peas in a colander or steam basket over a pan of boiling water for 5-7 minutes until they are al dente.
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Boil the peas for 3 minutes, drain and rinse cold water.
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Heat the oil with the stock. Add the vegetables, scoop and warm. Pour in the cooking cream and add the mixed herbs, salt and pepper. Heat without cooking.
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Drain the pasta. Spoon the vegetable sauce on the pasta and spread the cheese over it.
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30 minMain disholive oil, onion, risotto rice, winter carrot, chicken bouillon, breakfast bacon, Parmesan cheese, parsley,carrot risotto with crispy bacon
Nutrition
585Calories
Sodium0% DV0g
Fat37% DV24g
Protein42% DV21g
Carbs22% DV67g
Fiber0% DV0g
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