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Reagan Wilf
Penne with broccoli, garlic and walnuts
A tasty Italian recipe. The vegetarian main course contains the following ingredients: unroasted walnuts, garlic, chilled broccoli gros and traditional olive oil.
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Ingredients
Directions
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Finely chop the walnuts. Roast the nuts in a dry frying pan golden brown and leave to cool on a plate.
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Halve the red peppers and remove the seed lists. Cut the peppers into rings. Peel the garlic and cut into slices.
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Boil the penne in plenty of water with salt in approx. 8 minutes until al dente. Meanwhile, cook the broccoli florets in 3-4 al dents.
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Heat the oil in a small frying pan and fry the garlic until crispy and golden brown.
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Remove from the pan and leave on kitchen paper to drain, leaving the shortening in the pan.
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Fry the red pepper rings gently in the remaining shortening for approx. 2 min.
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Mix the penne with the oil, the broccoli florets, the walnuts and the red pepper. Sprinkle with the garlic slices and serve immediately.
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Nutrition
625Calories
Sodium0% DV10mg
Fat38% DV25g
Protein42% DV21g
Carbs25% DV76g
Fiber36% DV9g
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