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KerryT
Penne with spinach sauce and asparagus
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Ingredients
Directions
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Peel the asparagus down from under the cup. Cut off the woody ends so that all asparagus is the same length. Cook the asparagus for 3 minutes in a frying pan with plenty of boiling water with salt. Take the pan of the hour and leave the asparagus covered for another 10 minutes. Boil the penne in a pan with plenty of boiling water with salt in 10-12 minutes until al dente.
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Chop the onion finely. Finely chop the garlic. Heat the olive oil in a pan and gently fry the onion and garlic. Stir in the cubes of spinach and whipped cream. Let the spinach cubes thaw while stirring and heat everything while stirring to a nice sauce. If necessary, add some of the pasta cooking liquid to thin the sauce.
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Drain the penne and scoop the pasta through the spinach sauce. Keep everything warm for a while. Remove the asparagus from the water and let it drain in a colander. Serve the penne with spinach sauce and place the asparagus on top. Garnish with fresh basil leaves.
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Nutrition
525Calories
Fat35% DV23g
Protein30% DV15g
Carbs20% DV60g
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