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Penne al ragù vegetale, finocchietto selvatico e scaglie di Parmigiano reggiano DOP (di Francesca Romana Barberini)
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Ingredients
- 100 g di cipollotti a pezzi
- 30 g di olio extravergine di oliva
- 150 g di zucchine a dadini (1 cm)
- 150 g di melanzane a dadini (1 cm)
- 150 g di pomodori datterino gialli e rossi, in quarti
- 220 g di brodo vegetale
- 320 g di pasta tipo penne lisce
- 3 - 4 rametti di finocchietto selvatico, lavato e sminuzzato
- 50 g di Parmigiano Reggiano in scaglie
- 1 pizzico di sale (optional)
- Nutrition
- per 1 porzione
- Calories
- 1711 kJ / 409 kcal
- Protein
- 15 g
- Carbohydrates
- 62 g
- Fat
- 12 g
- Fibre
- 5 g
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