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Pipe rigate with sieve and basil oil
A tasty Italian recipe. The main course contains the following ingredients: fish, pipe rigate (pasta, bag of 500 g), mixed seafood (frozen, 500 g), fennel tubers, zucchini, cherry tomatoes (250 g), extra virgin olive oil (bottle of 500 ml), cream fraiche (cup a 125 g), lemon and fresh basil (15 g).
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Ingredients
Directions
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Cook pasta and drain.
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Thaw seafood in the microwave, drain the liquid.
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Clean fennel tubers, wash zucchini and cut both into very thin slices.
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Wash and halve tomatoes.
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Heat 2 tablespoons of olive oil in a large pan, fennel and zucchini 6-7 minutes stir-fry, add tomatoes and then add seafood.
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Everything is still baking 5-6 minutes.
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Stir in the crème fraîche.
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Squeeze out lemon above it.
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Add salt and pepper to taste.
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Fry the basil with pure oil, pepper and salt.
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Eat pasta with vegetable cream sauce.
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Spread over 4 plates and drizzle with basil oil..
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Nutrition
680Calories
Sodium26% DV620mg
Fat38% DV25g
Protein68% DV34g
Carbs27% DV80g
Fiber32% DV8g
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