Vegetarian pasta with balsamic vinegar


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45mins.

Servings

portion

Ingredients

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pasta

raw garlic 1 g
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pasta without a vegetable
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tomato 1 g
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red bell pepper 1 g
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pasta without a vegetable
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zucchini 1 g
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extra virgin olive oil 1 g
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pasta without a fat
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balsamic vinegar 1 g
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pasta without a addin
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farfalle pasta 1 g
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pasta without a cereal
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water 1 g
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garnish

green onion 1 g
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Nutritional information (per 1 portion)
248.9
calories
8.1 g
proteins
46.1 g
carbs
4.1 g
fats
0.0 g
salt
Allergens
gluten
farfalle pasta
This information shows the most common allergens that are present in this recipe. However, you should always verify the labels of the ingredients you buy.

Directions

pasta

1. Mince raw garlic. Seed and dice tomato. Chop red bell pepper and zucchini.
2. Pre-heat oven to 204?C.
3. In a casserole pan, combine raw garlic, extra virgin olive oil, tomato, red bell pepper, balsamic vinegar and zucchini.
4. Bake mixture for 30 minutes.
5. In a pot, cook farfalle pasta in water over medium heat until pasta is al dente.
6. In a bowl, mix everything until it comes together.

garnish

7. Cut green onion into pieces.

final steps

8. In a serving platter, put pasta.
9. Top with green onion.

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