Asparagus and Penne Salad
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
When choosing the type of pasta, it is best to go for the wholemeal variety. This contains more filling dietary fibres and more vital substances than white flour noodles.
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 83.8 μg | (140 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 257 μg | (86 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 718 mg | (18 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Penne
- salt
- 800 grams green Asparagus
- 4 Tbsps Pine nuts
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- 1 tsp sharp Mustard
- 1 tsp honey
- 2 Tbsps freshly chopped Fresh herbs (such as chervil, chives, or dill)
- freshly ground peppers
Preparation steps
Cook the penne in boiling salted water until al dente. Drain and rinse with cold water.
Peel the bottom third of the asparagus and cut into pieces about 3 cm (1 inch) long. Cook in boiling salted water until tender, about 6 minutes. Drain and rinse with cold water.
In a dry saute pan, toast the pine nuts, swirling the pan, until golden. Immediately pour into a plate to stop toasting.
In a small bowl, stir together vinegar, lemon juice, 2 to 3 tablespoons water, oil, mustard, and honey. Stir in the herbs and season with salt and pepper to make the dressing.
Toss the penne and asparagus together with the dressing. To serve, place on salad plates and sprinkle with toasted pine nuts.
