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Littlelam
Richly filled pasta full of vegetables
Richly filled pasta with onion, garlic, winter carrot, celery, zucchini and tomato sauce.
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Ingredients
Directions
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Clean the onions and finely chop. Clean the garlic and cut finely.
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Peel the winter carrot and cut into cubes of ½ cm (brunoise). Wash the celery, halve in length and cut into slices.
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Heat the oil in a frying pan and fry the onion, garlic, winter carrot and celery for 5 minutes on medium heat. Add the tomato paste the last minute, scoop well to.
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Add the peeled tomatoes (leave them whole) and cook the sauce with the lid on the pan for another 15 minutes on medium heat. Season with pepper.
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Bring a large pot of water to the boil for the pasta. When the water is boiling, put the pasta with salt in the pan and cook the linguine in 10 minutes.
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Meanwhile cut the zucchini into cubes of 1 cm (brunoise) and add the last 5 min. To the sauce. Break the tomatoes into pieces with a ladle.
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Drain the pasta, mix with the pasta sauce and spread over the plates. Sprinkle with a portion of the cheese powder. Serve the rest separately.
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Nutrition
535Calories
Sodium13% DV320mg
Fat25% DV16g
Protein46% DV23g
Carbs23% DV70g
Fiber36% DV9g
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