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Meghan Miller
Red tagliatelle with green vegetables
Casserole of red tagliatelle, leek, broccoli florets, egg, Gorgonzola and Italian herbs.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Cook the tagliatelle according to the instructions on the packaging. Cut the leek into rings. Boil the leeks and broccoli for the last 3 minutes. Drain the tagliatelle with the vegetables and rinse with cold water.
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Meanwhile, finely chop the Italian herbs. Beat the eggs with milk, cheese and herbs in a large bowl. Season with pepper and salt.
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Grease the oven dish. Divide the tagliatelle with the vegetables over the bottom of the mold and pour the egg mixture over it.
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Put the mold on the rack in the middle of the oven and fry the dish in approx. 30 minutes until golden brown and done.
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Nutrition
445Calories
Sodium19% DV455mg
Fat23% DV15g
Protein54% DV27g
Carbs17% DV51g
Fiber32% DV8g
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