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Campanelle With Roast Vegetables

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 4 Servings

INGREDIENTS

2 T Olive oil with a hint of
basil
1 Red onion, cut into 8 pieces
1 Clove garlic, crushed 1 to
1 Red and 1 green pepper, cut
into 8 pieces
1 250 gram pac baby
courgettes 8oz
1 150 gram pac baby corn
5oz
250 g Campanelle, egg pasta cooked
and drained 8oz
1 185 gram can pitted black
olives drained 6 1/2oz
175 g Feta cheese, diced 6oz
1 Fresh basil
Salt and freshly ground
black pepper

INSTRUCTIONS

2
Place the oil in a roasting tin and place on the top oven shelf in a
preheated oven 200 øC, 400 øF, Gas Mark 6 for 2-3 minutes.  Carefully
remove from the oven and add the onion, garlic, peppers,  courgettes
and corn. Coat with the oil and return to the oven for  35-40 minutes.
Stir in the freshly cooked and drained campanelle, olives, feta
cheese, basil and seasoning to taste. Serve immediately with crusty
bread.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 286
Calories From Fat: 143
Total Fat: 16.3g
Cholesterol: 38.9mg
Sodium: 1052.5mg
Potassium: 367.3mg
Carbohydrates: 28.6g
Fiber: 3.3g
Sugar: 1.9g
Protein: 10.9g


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