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CHEFROMANO
Wholemeal spaghetti with ricotta and roasted vegetables
A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: broccoli, chestnut mushrooms (cleaned), yellow pepper (in coarse pieces), onions (in thin segments), garlic (in slices), thyme (fresh), extra virgin olive oil, wholemeal spaghetti, lemon juice, ricotta (250 g), fresh parsley (a 30 g finely chopped) and coarsely grated spicy cheese.
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Ingredients
- 1 Broccoli
- 250 g chestnut mushrooms cleaned up
- 1 yellow bell pepper in coarse pieces
- 2 onions in thin sections
- 2 cloves garlic in slices
- 1 tablespoon thyme fresh
- 3 tablespoons extra virgin olive oil
- 400 g wholemeal spaghetti
- 2 tablespoons lemon juice
- 1 tray ricotta 250 g
- Bag fresh parsley a 30 g finely chopped
- 100 g coarse grated spicy cheese
Kitchen Stuff
Directions
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Preheat the grill.
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Distribute broccoli in small florets.
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Drizzle thinly and cut into slices.
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Fry broccoli, mushrooms, bell pepper, onion, garlic and thyme together in broccoli.
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Sprinkle with oil and sprinkle with salt and pepper.
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Fry the bread slide 15 cm under the hot grill and roast the vegetables for approx.
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25 minutes until they are cooked regularly.
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In the meantime cook spaghetti in 10-12 minutes.
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In bowl mix ricotta with lemon juice, parsley, salt, pepper and 200 ml of cooking liquid of spaghetti.
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Remove spaghetti and put it back in pan.
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Stir in the sauce and warm it gently.
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Spread spaghetti over four deep plates.
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Create roasted vegetables.
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Serve with grated cheese..
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Nutrition
615Calories
Sodium1% DV29mg
Fat35% DV23g
Protein64% DV32g
Carbs24% DV71g
Fiber16% DV4g
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