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Chef on the Run ~ Mexicarlita
Penne with green asparagus and sundried tomatoes
A tasty recipe. The vegetarian main course contains the following ingredients: green asparagus (or 2 bundles a 500 g), wholemeal penne (pasta), spicy old cheese (eg grana padano), crème fraîche, sundried tomatoes (in small pieces), lemon juice and freshly ground black pepper.
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Ingredients
Directions
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Remove as woody ends from asparagus and cut asparagus into 3 cm pieces.
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Cook pasta and asparagus in plenty of boiling water with salt in 6-8 min.
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Grate cheese with peeler in flinters.
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Pour out pasta and asparagus and put back in pan.
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Mix in crème fraîche and tomato and continue to heat up pasta.
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Season with lemon juice and coarsely ground pepper.
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Spread pasta over four large bowls and sprinkle cheese over it..
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Nutrition
840Calories
Sodium4% DV90mg
Fat72% DV47g
Protein52% DV26g
Carbs26% DV78g
Fiber12% DV3g
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