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Emily Powell
Pasta with grilled vegetables
Vegetarian gigli with tomatoes, vegetables, green olives, sundried tomatoes, pesto and cheese.
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Ingredients
Directions
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Cook the pasta according to the instructions on the package.
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Meanwhile, cut the tomatoes into quarters, remove the seeds and cut the flesh into cubes. Put in a bowl. Let the vegetable mix drain, collect the oil and add the vegetable mix and olives to the tomatoes.
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Meanwhile, heat the olive oil in a frying pan and fry the Tuscan carrés 6 minutes. Turn halfway.
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Drain the pasta. Spoon with the tomato mixture together with 3 tbsp of the collected oil. Season with pepper. Serve the Tuscan carrés separately. Delicious with some shaved Parmesan cheese over the pasta.
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Nutrition
700Calories
Sodium21% DV505mg
Fat54% DV35g
Protein34% DV17g
Carbs25% DV76g
Fiber0% DV0g
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