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Terry Ann Brandt
Pasta with zuchini
Vegetarian shell pasta with zucchini and Parmesan cheese
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package. Drain and keep a cup of cooking liquid.
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Slice the garlic and the courgette cut into half slices. Heat the butter in a frying pan and fry the garlic for 1 min.
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Add the zucchini and cook over a high heat for 4 minutes. Season with salt and pepper. Mix the pasta through the zucchini.
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Heat the rest of the butter with the sage and 2 tablespoons of cooking water in a saucepan until the butter is full.
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Grate the cheese. Add the cheese and stir until it has melted. Pour the sauce over the pasta and sprinkle with the rest of the cheese and pepper to taste.
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Nutrition
540Calories
Sodium14% DV345mg
Fat35% DV23g
Protein42% DV21g
Carbs21% DV63g
Fiber12% DV3g
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