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CHAUNIH
Tagliatelle with lemon ricotta, raw ham and egg mimosa
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Ingredients
Directions
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Heat the oil and fry the zucchini cubes with the Italian herbs and ham. Cook the tagliatelle al dente.
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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.
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Scoop the zucchini cubes, ham strips and ricotta through the tagliatelle.
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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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