Arugula Sauce with Ribbon Pasta
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
476
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 246 mg | (6 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¾ cup Pine nuts
- 2 cups Arugula
- 2 cloves garlic cloves (halved)
- 1 cup grated Parmesan
- ⅔ cup olive oil
- 14 ozs Tagliatelle
Preparation steps
1.
Toast the pine nuts in a pan without fat until they turn golden brown. Put 2 tbsp of pine nuts and a few leaves of rocket to one side, and purée the remaining rocket and pine nuts together with the garlic and 80 g parmesan. Gradually add the olive oil to form a smooth paste. Season to taste with salt and ground black pepper.
2.
Cook the tagliatelle in boiling salted water until al dente. Drain and immediately stir through 2/3 of the pesto. Arrange on plates and spoon the remaining pesto over the top. Sprinkle with the remaining parmesan and pine nuts and serve garnished with a little rocket.
