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Kim Harper
Spaghetti with roasted vegetables, ricotta and raw ham
Pasta dish made with kamutspaghetti, fried ricotta, grilled vegetables, cob ham and fennel seed.
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Ingredients
Directions
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Preheat the oven to 200 ° C. 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, divide the grilled vegetables over the roasting pan, drizzle with the oil and sprinkle with the fennel seed.
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Put the baking sheet with the ricotta in the bottom of the oven after 20 minutes and place the roasting pan with the vegetables in the middle.
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Roast the vegetables for the last 10 minutes. Change regularly.
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Meanwhile, cook the pasta according to the instructions on the packaging. Drain, but collect some of the cooking liquid.
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Mix the roasted vegetables and some of the cooking liquid through the pasta.
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Spoon in a bowl and break the ricotta into pieces. Tear the ham into pieces and divide.
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Drizzle with the olive oil.
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Nutrition
635Calories
Sodium31% DV750mg
Fat42% DV27g
Protein48% DV24g
Carbs23% DV70g
Fiber40% DV10g
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