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MamaMary
Shells with zucchini, mint and almonds
Italian shell pasta with zucchini, mint and almonds
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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Meanwhile, chop the onion and finely chop the garlic. Let the artichoke hearts drain.
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Heat the olive oil in a frying pan and fry the onion for 2 minutes. In the meantime, season the courgette with a cheese slicer in ribbons.
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Add the zucchini and garlic to the onion and cook over medium heat for 5 minutes. Change regularly.
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Meanwhile cut the artichoke hearts into quarters and chop the almonds coarsely.
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Add the artichoke hearts, pepper and possibly salt to the vegetable mixture and heat for another 2 minutes. Cut the leaves of the fresh mint into strips.
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Mix the pasta, almonds, half of the fresh mint and the lemon oil through the vegetable mixture.
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Garnish with the rest of the fresh mint and serve. Bon appétit! .
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Nutrition
610Calories
Sodium15% DV350mg
Fat42% DV27g
Protein34% DV17g
Carbs24% DV71g
Fiber28% DV7g
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