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Quick tagliatelle with meatballs in creamy mustard sauce
Perfect for an evening easy: this pasta with meatballs and green vegetables is on the table in 15 minutes.
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Ingredients
Directions
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Heat the oil in a frying pan and fry the meatballs for 10 min. On medium heat around golden brown and done.
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Meanwhile, bring a large pot of water to the boil. Wash the broccoli and cut into small florets, peel the stalk and cut into small pieces.
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When the water boils, add the broccoli, pasta and peas with salt and boil for 4 minutes until al dente.
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Drain the pasta and vegetables and pick up a cup of cooking liquid. Put the pasta and vegetables back in the pan and stir in the mustard, cream and tarragon.
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Add some cooking liquid. Divide over deep plates and place the balls on them.
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Nutrition
830Calories
Sodium27% DV640mg
Fat52% DV34g
Protein80% DV40g
Carbs28% DV85g
Fiber52% DV13g
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