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Recipe of Pasta with Parsley
Recipe

Pasta with Parsley

45 mins
Half
15
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This pasta with parsley is ideal to accompany meats and fish.
Learn more about Lynda Cocinita

Ingredients

6 portions
  • 400 grams elbow pasta
  • 6 tablespoons olive oil
  • 3 tablespoons margarine
  • 1/2 bunches fresh parsley, washed, disinfected and without stems
  • 200 grams manchego cheese
  • Water, necessary amount
  • 1 green pumpkin, long washed and disinfected
  • 1 teaspoon chicken bouillon
  • 1 cup milk
  • 1 teaspoon McCormick® Minced Garlic
  • salt, and pepper to taste
  • 1 cup Water

Preparation

In a large pot put water to boil and cook the pasta as indicated by the manufacturer on the package, remove from heat when al dente and place in a refractory.
Preheat the oven to 250 ° C.
In the blender grind all the ingredients, we will remain as a very soft paste, pour it over the cooked pasta and introduce the refractory to the oven covered with aluminum foil.
We will let cook for 20 min. and we will remove from the oven.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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