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Ingredients
- 150 g Parmesan cheese crust removed and cut into cubes (3 cm)
- 1500 g water
- 400 g butternut pumpkin flesh only, cut into cubes (1.5 cm)
- 210 g dried risoni pasta
- 40 g olive oil
- ½ tsp sea salt plus extra to taste
- 30 - 40 g balsamic vinegar
- 50 g pitted Kalamata olives drained and cut into slices
- 60 g sun-dried tomatoes drained and cut into slices
- 100 g marinated artichoke hearts drained and cut into pieces
- 15 g fresh basil leaves roughly torn
- 1 pinch ground black pepper
- Nutrition
- per 1 portion
- Calories
- 301 kcal / 1265 kJ
- Protein
- 12 g
- Fat
- 16 g
- Carbohydrates
- 25 g
- Fibre
- 4.7 g
- Saturated Fat
- 5 g
- Sodium
- 489.3 mg
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