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Penne with tomato-mascarpone sauce
Pasta dish with mozzarella, aubergines and tomato-mascarpone sauce.
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Ingredients
Directions
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Clean the aubergines and cut into cubes. Heat oil in a frying pan and fry the eggplant 10 min.
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Cook the penne al dente according to the instructions on the package. Add the sauce, season with salt and pepper and heat the sauce.
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Cut the basil coarsely. Let the cheese drain and halve. Drain the penne and mix with the sauce, cheese and basil.
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Nutrition
520Calories
Sodium2% DV55mg
Fat37% DV24g
Protein38% DV19g
Carbs19% DV56g
Fiber12% DV3g
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