Filter
Reset
Sort ByRelevance
CHAUNIH
Tagliatelle with lemon ricotta, raw ham and egg mimosa
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the zucchini cubes with the Italian herbs and ham. Cook the tagliatelle al dente.
-
Grate the zest of 1/2 lemon and press the other half. Spoon lemon zest and juice through the ricotta and season with salt and pepper.
-
Scoop the zucchini cubes, ham strips and ricotta through the tagliatelle.
-
Finely chop the eggs and mix with the Parmesan cheese and parsley. Sprinkle the pasta with this egg mimosa.
-
40 minMain dishBroccoli, sunflower oil, shallot, salmon fillet, White wine, cooking cream, dill, lemon,broccoli rice with salmon and creamy lemon sauce -
20 minMain disholive oil, green peppers, garlic, minicrills, roasted peppers, dry white wine, fish fond, fish bouillon tablets, cod fillet, fresh dill,fish soup with peppers and potatoes -
15 minMain dishOrganic silver rice, Organic frozen green beans, free-range chicken fillet, mild olive oil, coconut milk, tap water, naturally nice and mild curry,creamy chicken curry with rice and green beans -
65 minMain dishoven dish mix for leek, tap water, medium sized egg, thin bacon strips, minced beef, celery, tomato, potato slices, ground mature cheese 48,casserole with minced meat and celery
Nutrition
765Calories
Sodium0% DV0g
Fat45% DV29g
Protein82% DV41g
Carbs28% DV84g
Fiber0% DV0g
Loved it