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Spaghetti with chard, bacon and ricotta
Italian spaghetti with chard, bacon, zucchini and ricotta
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Put the ricotta on a baking sheet covered with parchment paper and bake for about 30 minutes in the middle of the oven.
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Meanwhile, cut the zucchini into 1 cm slices, cut the garlic finely and chop the onion.
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Brush the zucchini with the oil and sprinkle with (freshly ground) pepper and salt.
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Heat the grill pan and grill the zucchini in 2 parts 4 minutes. Turn halfway.
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Heat a frying pan halfway through the ricotta oven and fry the bacon, onion, garlic and chilli flakes for 10 minutes on medium heat. Change regularly.
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In the meantime, cook the pasta al dente according to the instructions on the package. Drain and collect a cup of cooking liquid.
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Mix the pasta with the zucchini, chard and a little bit of cooking liquid through the bacon in the frying pan.
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Scoop into a large bowl and break the ricotta into pieces.
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Nutrition
605Calories
Sodium0% DV1.180mg
Fat37% DV24g
Protein54% DV27g
Carbs23% DV68g
Fiber20% DV5g
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