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Pasta with sauce of green vegetables
Wholegrain pasta with courgette, garden pea, garlic and dairy spread. Tasty with grated cheese and roasted pine nuts.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package. Add the peas for the last 2 minutes. Pour the pasta and peas together.
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Cut the zucchini into cubes and the garlic fine. Slice the parsley.
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Heat the oil in a large pan and fry the zucchini and garlic for 4-5 minutes. Season with pepper.
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Add the rest of the peas and let them thaw in 4-5 min.
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Add the dairy spread and puree the whole with the hand blender. Season with pepper.
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Spread the pasta with the peas over the plates and pour the green-vegetable sauce over it. Sprinkle with the cheese, parsley and pine nuts and serve immediately.
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Nutrition
580Calories
Sodium8% DV200mg
Fat38% DV25g
Protein44% DV22g
Carbs21% DV62g
Fiber36% DV9g
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