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Cassy Gartman
Richly filled vegetable pasta
Pasta with onions, garlic, carrot, celery, peeled tomatoes, zucchini, pasta and Parmesan cheese.
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Ingredients
Directions
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Cut the onions. Finely chop the garlic and the winter carrot into cubes of ½ cm. Halve the celery in the length and cut into small curves.
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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.
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Add the Umami paste the last minute and scoop well. Add the peeled tomatoes and cook with the lid on the pan for 15 minutes on medium heat to a sauce.
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Season with pepper.
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Meanwhile cut the zucchini into cubes of 1 cm. Add the last 5 minutes to the sauce. Break the tomatoes into pieces with a ladle.
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Meanwhile, cook the pasta according to the instructions on the packaging. Grate the Parmesan cheese.
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Spread the pasta and sauce over the plates and sprinkle with a portion of the Parmesan cheese. Serve the rest of the cheese.
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Nutrition
545Calories
Sodium13% DV320mg
Fat25% DV16g
Protein46% DV23g
Carbs24% DV73g
Fiber36% DV9g
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