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Ingredients
- 1 spicchio di aglio
- 80 g di scalogno
- 1 rametto di rosmarino fresco, gli aghi lavati ed asciugati
- 20 g di olio extravergine di oliva
- 300 g di polpa di zucca a tocchetti
- 100 g di piselli freschi
- 230 g di passata di pomodoro
- 1 cucchiaino di dado per brodo vegetale fatto in casa
- 460 g di acqua calda (non bollente)
- 240 g di pasta secca corta
- pepe nero macinato fresco, a piacere
- Nutrition
- per 1 porzione
- Calories
- 1725.8 kJ / 412.3 kcal
- Protein
- 14.8 g
- Carbohydrates
- 81.3 g
- Fat
- 8.2 g
- Fibre
- 6.7 g
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