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Tagliatelle with lemon ricotta, raw ham and egg mimosa
 
 
4 ServingsPTM25 min

Tagliatelle with lemon ricotta, raw ham and egg mimosa


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Directions

  1. Heat the oil and fry the zucchini cubes with the Italian herbs and ham. Cook the tagliatelle al dente.
  2. 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.
  3. Scoop the zucchini cubes, ham strips and ricotta through the tagliatelle.
  4. Finely chop the eggs and mix with the Parmesan cheese and parsley. Sprinkle the pasta with this egg mimosa.

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Nutrition

765Calories
Sodium0% DV0g
Fat45% DV29g
Protein82% DV41g
Carbs28% DV84g
Fiber0% DV0g

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