@sofibaheer66: #foryou #afghancten #viral #video

✦آرینــــــــــــ.🫀✦
✦آرینــــــــــــ.🫀✦
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Wednesday 24 June 2026 15:36:48 GMT
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shkib.hakimi
شکیب :
چقدر سخت خیلی زیاد من کی تجربه کردم
2026-07-06 17:58:50
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nahid.azimi49
Naaz🫶👑 :
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2026-06-24 19:12:20
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🪬🇦🇫❤️🫶🏻🇹🇷رحمان صفا :
2026-07-01 21:26:38
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atuqalljah
آرش افغان :
2026-06-24 16:30:34
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مصطفی :
2026-06-30 01:43:55
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yaqob.adel
👑شهزاده جوان 👑 :
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2026-06-27 14:31:07
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قیس بوکسر :
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Asadullah Rohani :
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الهام جوزجاني :
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Tor boy :
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آرش افغان :
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2026-06-24 16:29:47
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abdulsabormradi
afgan🇦🇫 parkour 🇦🇫🇦🇫 :
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2026-06-24 16:49:52
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yyffyyff66
شهزاده گک :
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😘Noting 🥺 :
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Dr HaBiBi :
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Safiullah Nabizada :
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2026-06-24 15:40:25
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CREAMY SUN-DRIED TOMATO RIGATONI Ingredients For the Pasta: 	•	12 oz rigatoni (try chickpea or red lentil pasta for a protein boost) 	•	1 tbsp olive oil 	•	3 cloves garlic, finely minced 	•	½ cup sun-dried tomatoes (oil-packed, drained & sliced) 	•	3–4 cups baby spinach For the Sauce: 	•	1 cup light ricotta cheese 	•	½ cup grated Parmesan 	•	½–¾ cup low-fat milk (adjust for creaminess) 	•	¼ tsp chili flakes (optional for a little heat) 	•	½ tsp salt 	•	¼ tsp black pepper For Garnish: 	•	Freshly grated Parmesan 	•	A drizzle of olive oil 	•	Cracked black pepper ⸻ Instructions Calories: ~640 | Protein: 38g | Carbs: 61g | Fat: 23g Servings: 4 (1 plate per serving) 	1.	Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente, reserving ½ cup of the pasta water before draining. 	2.	Sauté the Veggies: In a large skillet, warm olive oil over medium heat. Add garlic and sauté until fragrant. Toss in the sun-dried tomatoes, cook for 1–2 minutes, then add spinach until just wilted. 	3.	Make the Sauce: Lower the heat. Stir in ricotta, Parmesan, milk, chili flakes, salt, and black pepper. Whisk until creamy and smooth. Add a splash of reserved pasta water if needed to loosen the sauce. 	4.	Combine: Add the cooked rigatoni and mix gently until each piece is coated in the creamy tomato sauce. 	5.	Serve: Plate the pasta, top with extra Parmesan, a drizzle of olive oil, and freshly cracked pepper. #recipesoftiktok  #mealprepping  #mealprepideas  #dinner
CREAMY SUN-DRIED TOMATO RIGATONI Ingredients For the Pasta: • 12 oz rigatoni (try chickpea or red lentil pasta for a protein boost) • 1 tbsp olive oil • 3 cloves garlic, finely minced • ½ cup sun-dried tomatoes (oil-packed, drained & sliced) • 3–4 cups baby spinach For the Sauce: • 1 cup light ricotta cheese • ½ cup grated Parmesan • ½–¾ cup low-fat milk (adjust for creaminess) • ¼ tsp chili flakes (optional for a little heat) • ½ tsp salt • ¼ tsp black pepper For Garnish: • Freshly grated Parmesan • A drizzle of olive oil • Cracked black pepper ⸻ Instructions Calories: ~640 | Protein: 38g | Carbs: 61g | Fat: 23g Servings: 4 (1 plate per serving) 1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente, reserving ½ cup of the pasta water before draining. 2. Sauté the Veggies: In a large skillet, warm olive oil over medium heat. Add garlic and sauté until fragrant. Toss in the sun-dried tomatoes, cook for 1–2 minutes, then add spinach until just wilted. 3. Make the Sauce: Lower the heat. Stir in ricotta, Parmesan, milk, chili flakes, salt, and black pepper. Whisk until creamy and smooth. Add a splash of reserved pasta water if needed to loosen the sauce. 4. Combine: Add the cooked rigatoni and mix gently until each piece is coated in the creamy tomato sauce. 5. Serve: Plate the pasta, top with extra Parmesan, a drizzle of olive oil, and freshly cracked pepper. #recipesoftiktok #mealprepping #mealprepideas #dinner

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