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Penne with green asparagus and ricotta
Penne with green asparagus, ricotta, tomato, spring onion, pine nuts and spicy cheese.
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Ingredients
Directions
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Cook the penne al dente according to the instructions on the package. Meanwhile, break the bottom of the asparagus and cut the asparagus into pieces.
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Boil the asparagus for 2 minutes, rinse under cold water and drain in a colander.
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Roast in a dry frying pan with non-stick coating the pine nuts light brown and let cool.
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Slice the garlic. Heat the oil in a stirring fruit the garlic 2 min. Add the asparagus and fry while stirring on medium heat 5 min.
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Stir in the ricotta in the meantime and season with salt and pepper. Cut the tomato into slices and the spring onion in rings.
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Divide the tomato over plates. Spoon the penne and asparagus on it. Garnish the pasta with the spring onions, pine nuts and grated cheese.
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Nutrition
520Calories
Sodium17% DV415mg
Fat37% DV24g
Protein48% DV24g
Carbs18% DV54g
Fiber20% DV5g
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