Filter
Reset
Sort ByRelevance
MamaMary
Shells with zucchini, mint and almonds
Italian shell pasta with zucchini, mint and almonds
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente according to the instructions on the package.
-
Meanwhile, chop the onion and finely chop the garlic. Let the artichoke hearts drain.
-
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.
-
Add the zucchini and garlic to the onion and cook over medium heat for 5 minutes. Change regularly.
-
Meanwhile cut the artichoke hearts into quarters and chop the almonds coarsely.
-
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.
-
Mix the pasta, almonds, half of the fresh mint and the lemon oil through the vegetable mixture.
-
Garnish with the rest of the fresh mint and serve. Bon appétit! .
Blogs that might be interesting
-
30 minMain dishchicken breast, olive oil, Broccoli, flour, corn eggs, semi-skimmed milk, corn granules, creme fraiche,pancake chicken, corn and broccoli
-
35 minMain dishfresh package of tomato soup, water, (olive oil, La Chinata smoked paprika, red-yellow pepper strips in pot, canned chickpeas, raw and peeled pink shrimps,spicy tomato soup
-
30 minMain dishpenne, fusilli, Broccoli, zucchini, pod, sugarsnap, frozen pea, olive oil, vegetable stock, herbal broth, cooking cream, dried Italian herbs, dried Provençal herbs, gorgonzola, mature cheese,pasta with green vegetables
-
35 minMain dishchicken breast, curry powder, Japanese herbs, mixed oriental spices, chicory, spring / forest onion, olive oil, mushroom, creme fraiche, gorgonzola, Roquefort,Chicory Chicken-Cheese Platter
Nutrition
610Calories
Sodium15% DV350mg
Fat42% DV27g
Protein34% DV17g
Carbs24% DV71g
Fiber28% DV7g
Loved it