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Melissa English
Stuffed pasta with tomato sauce
Fresh pasta with a sauce of roasted tomatoes and zucchini.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the courgettes in the length, cut into slices of ½ cm and spread over a baking sheet covered with parchment paper.
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Halve the tomatoes and spread over the other baking sheet covered with parchment paper.
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Sprinkle the vegetables with the oil, sprinkle with pepper and griddle for about 15 minutes on top of each other in the middle of the oven.
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Swap the baking plates halfway and shovel the vegetables.
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Take the vegetables out of the oven. Put the tomatoes with the cooking skillet and Tuscan spice mix in a high beaker and puree with the hand blender into a sauce.
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Season with pepper. Put in a pan and bring to a boil. Turn down the heat and let the sauce simmer for 2-3 minutes.
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Meanwhile, cook the pasta according to the instructions on the packaging.
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Divide the sauce over deep plates and spread the pasta and zucchini over it.
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Nutrition
575Calories
Sodium40% DV960mg
Fat40% DV26g
Protein36% DV18g
Carbs22% DV65g
Fiber24% DV6g
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