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Tracy Massalski Ferrazza
Spaghetti with ham and creamy vegetable sauce
Spaghetti with ham cubes, zucchini-pea sauce and leek. Finish with cherry tomatoes for even more flavor.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Wash the leek (s) and cut into thin rings of ½ cm. Wash the tomatoes.
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Heat the oil in the frying pan and fry the stir-fry vegetables for 3 min. On medium heat. Add the leek and cook 2 min.
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Add the cherry tomatoes, vegetable sauce and cooking dairy. Put the lid on the pan and leave on low heat for 10 minutes stew. Season with pepper and salt.
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Meanwhile, as soon as the water is boiling, put the spaghetti in the pan and cook for 11 minutes until al dente.
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Drain the spaghetti and mix it with the ham cubes through the sauce. Warm up and spread over 4 plates.
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Nutrition
660Calories
Sodium35% DV840mg
Fat38% DV25g
Protein50% DV25g
Carbs26% DV78g
Fiber40% DV10g
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