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95% would make again

Camembert Bread Bowl

Tasty Team

Under 30 minutes

Under 30 minutes

Ingredients

for 4 servings

  • 1 head broccoli
  • 3 ½ cups rigatoni (350 g)
  • 2 cups sun-dried tomato (100 g)
  • ⅔ cup fresh pesto (150 g)
  • ½ cup grated parmesan cheese (50 g)
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste

Nutrition Info

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    Calories 1030
    Fat 37g
    Carbs 147g
    Fiber 16g
    Sugar 36g
    Protein 38g

Estimated values based on one serving size.

Preparation

  1. Separate the head of broccoli into individual florets, coat in olive oil, salt, and pepper, then roast for 20 minutes at 350°F (180°C).
  2. Cook the rigatoni in boiling salted water for 8-10 minutes until al dente, then drain, saving some of the pasta water.
  3. Place the pasta back in the pot with about 50ml (¼ cup) of the pasta water.
  4. On a low heat, add the tomatoes, broccoli, pesto, and parmesan, and stir until combined and the cheese has melted.
  5. Enjoy!
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