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Randi
Summer pasta with fillet steak
Whole grain spaghetti with pork fillets and vegetables
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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 aubergine into cubes. Heat the oil in a frying pan and fry the eggplant for 4 minutes.
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Halve the to. Spoon the tomato through and cook for another 5 minutes.
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Brush the fillet steaks with the oil and sprinkle with salt and pepper to taste.
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Heat the grill pan and grill the fillet steaks in approx. 4 min. Brown and done, turn halfway.
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Pour the whipped cream into the vegetables and heat for another 1 min. Then add the spaghetti and season with salt and pepper.
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Divide the spaghetti over 4 deep plates and place the fillet steaks.
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Nutrition
625Calories
Sodium0% DV1.180mg
Fat49% DV32g
Protein60% DV30g
Carbs18% DV54g
Fiber36% DV9g
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