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CINDYOWE
Spicy spaghetti with vegetables and goat cheese
Spicy spaghetti with eggplant, zucchini, garlic, thyme and goat's cheese.
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Ingredients
Directions
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Cook the spaghetti al dente according to the instructions on the package.
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Cut the garlic into slices. Cut the zucchini and aubergine into half slices. Clean the peppers and cut into strips of 1 cm wide.
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Ris the leaves of the sprigs of thyme. Heat the oil in a frying pan and fry the garlic for 1 min. Add the vegetables and fry in 7 min. Until al dente.
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Scoop the tabasco and 2 g of the thyme (per 4 people) through the vegetables. Drain the spaghetti and mix through the vegetables.
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Optionally add extra tabasco to taste. Divide the spaghetti over deep plates.
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Crumble the goat's cheese on top and sprinkle with the rest of the thyme.
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Nutrition
535Calories
Sodium36% DV870mg
Fat37% DV24g
Protein42% DV21g
Carbs20% DV59g
Fiber36% DV9g
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