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KONWAL
Scalloped vegetable pasta with pesto
Penne rigate from the oven with beef finches, pesto and cheese.
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Ingredients
Directions
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Cook the penne al dente according to the instructions on the package. Preheat the oven to 200 ° C.
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Cut the beef finches into slices and chop the onion. Heat the oil in a frying pan and fry the slices of beef finch on both sides in 5 min. Brown.
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Add the onion and the wok vegetable and cook for 5 minutes. Sprinkle the tomatoes and the pesto and heat for a further 3-4 minutes on low heat.
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Season with salt and pepper.
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Drain the pasta and add to the vegetable mixture. Scoop in the baking dish and sprinkle over the cheese.
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Bake the pasta for 20-25 minutes in the oven until the cheese has melted and turns color.
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Nutrition
545Calories
Sodium0% DV1.025mg
Fat32% DV21g
Protein66% DV33g
Carbs19% DV56g
Fiber32% DV8g
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