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Rjohl
Penne with zucchini sauce and Italian herbs
Vegetarian pasta with onion, garlic, zucchini, Italian herbs and Parmesan cheese.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package. Drain the pasta, keep a few tablespoons of cooking water.
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Peel and cut the onion and garlic into pieces. Cut the courgettes in half and in slices. Heat the oil in a soup or saucepan and fry the onion and garlic. Add the courgette and Italian herbs and cook for 2 minutes.
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Add the water and bring it to the boil. Stew, with the lid on the pan, 7 minutes on low heat and add the dairy spread for the last minute.
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Puree with the hand blender until it is a smooth sauce and season with salt and pepper. Mix a little of the cooking liquid through the sauce if the sauce is too thick. Spoon the pasta through the hot sauce and grate the cheese over it.
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Nutrition
585Calories
Sodium41% DV990mg
Fat34% DV22g
Protein60% DV30g
Carbs22% DV67g
Fiber16% DV4g
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