In a hot pan, toast the pine nuts without fat over medium heat for 3 minutes. Wash and halve the tomatoes. Cut the olives into rings. Pit the avocado, scoop out...
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Cherry tomatoes, cocktail tomatoes (fresh) | 3 ¾ (75 g) | |
Olive oil | 17 ½ ml | |
Garlic (fresh) | 1 ¾ (5 g) | |
Salt, table salt, sea salt | 1 Pinch(s) | |
Pepper (black) | 1 Pinch(s) | |
Parsley (fresh) | 1 Teaspoon | |
Spelt wholemeal spaghetti (raw) | 62 ½ g | |
Zucchini (fresh) | ½ (105 g) | |
Chili pepper, hot pepper (fresh) | ½ (2,5 g) |
The recipe Spaghetti Aglio e Olio with tomatoes and zucchini is composed of the following macronutrients.
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