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Zucchini spaghetti with tomato and pistachio
Zucchini spaghetti and fresh spaghetti with spinach sauce, tomatoes, pistachios and poached egg.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Place the cherry tomatoes on the branch on a baking sheet covered with parchment paper, drizzle with the oil and the balsamic vinegar and sprinkle with pepper.
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Roast about 15 minutes in the middle of the oven.
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Meanwhile, bring a large pot of water to the boil. Also bring the skillet with a low water of 6 cm and the vinegar to the boil.
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In the meantime, heat a frying pan without oil or butter and toast the pistachios for 4 min. On medium heat. Remove from the pan and allow to cool. Chop if necessary.
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Clean the garlic and cut finely. Put the frying pan back on the fire. Leave the spinach with the garlic shrink in parts.
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Put the spinach, garlic, thyme and the rest of the oil in a high cup and puree with the hand blender into a sauce. Season with pepper and salt.
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When the water in the frying pan boils, turn the heat down so that the water no longer bubbles. Break the eggs carefully one by one in a cup.
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Make a vortex in the water with a spoon and let 1 egg gently slide into the chamber. Let be simmered (poaching) for 31/2 minutes.
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Take out the pan with the skimmer and let it drain well. Repeat with the second egg.
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When the water is boiling in the regular pan, add the spaghetti and possibly salt to the pan of water and cook for 4 minutes until al dente.
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Put the zucchini spaghetti in a colander and pour the cooked pasta on top of it.
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Put the spaghetti and zucchini spaghetti back in the pan. Mix in the spinach sauce and spread over the plates.
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Put the to and a poached egg on it. Sprinkle with the pistachio nuts.
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Nutrition
820Calories
Sodium7% DV160mg
Fat55% DV36g
Protein62% DV31g
Carbs29% DV87g
Fiber44% DV11g
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