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Penne with asparagus and parma ham
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Ingredients
Directions
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Cut the hard ends of the asparagus and peel the asparagus lightly with a peeler if necessary. Cut into equal pieces and cook in plenty of water with salt in about 5 minutes al dente. Drain the asparagus and rinse with cold water.
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Meanwhile, cook the penne al dente in plenty of water with salt. Drain and drain well.
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Fry the hamlets in the oil on a low crunchy setting. Add the garlic and asparagus and stir-fry for a few more minutes.
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Mix the penne with the asparagus, garlic, ham, arugula and half of the cheese. Grind a little pepper and serve the penne with the rest of the cheese.
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Nutrition
475Calories
Sodium0% DV0g
Fat25% DV16g
Protein46% DV23g
Carbs19% DV58g
Fiber0% DV0g
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