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Brianna Westover
Shell paste with eggplant
Vegetarian shell pasta with vegetables, Greek yogurt, pine nuts and basil.
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Ingredients
Directions
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Roast the pine nuts for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
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Cook the pasta al dente according to the instructions on the package.
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Slice the basil leaves.
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Cut the garlic into slices and the tomatoes into pieces.
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Cut the aubergine and red pepper into cubes of 1 x 1 cm.
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Heat the oil in a frying pan. Bake the garlic for 20 sec.
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Add the eggplant and cook for 3 minutes.
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Add the bell pepper and cook for 3 minutes.
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Add the tomato and cook for 2 minutes.
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Add the yogurt, chili pepper and Italian herbs. Season with pepper and salt.
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Scoop the pasta through the sauce.
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Spread over the 4 deep plates and sprinkle the pine nuts and the basil over them.
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Nutrition
480Calories
Sodium31% DV745mg
Fat29% DV19g
Protein28% DV14g
Carbs20% DV61g
Fiber24% DV6g
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