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JohnTobin
Ratatouille out of the oven
Pasta with oven-roasted vegetables, hüttenkäse and fresh basil.
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Ingredients
Directions
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Preheat the oven to 225 ºC.
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Cut the aubergine and zucchini into half slices.
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Cut the onion and the tomato into pieces. Cut the pepper into strips.
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Ris the leaves of the sprigs of thyme. Spoon the vegetables in the baking dish with the balsamic vinegar, thyme leaves and pepper.
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Drip the oil over it. Bake the dish in the middle of the oven for about 30 minutes until done. Spoon halfway.
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Meanwhile, cook the pasta according to the instructions on the packaging.
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Cut the basil into strips and the garlic into thin slices.
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Season the cottage cheese with half of the basil and (freshly ground) pepper.
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Heat the oil in a frying pan with non-stick coating and brown the garlic.
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Let the pasta drain and scoop the garlic with the oil through it.
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Serve the pasta with the roasted vegetables, a scoop of hüttenkäse and the basil.
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Nutrition
370Calories
Sodium6% DV145mg
Fat17% DV11g
Protein28% DV14g
Carbs17% DV50g
Fiber40% DV10g
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