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Basil sauce over pasta
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
381
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 246 mg | (6 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the pesto
- 2 handfuls Pine nuts (lightly toasted)
- 1 clove garlic cloves (peeled and chopped)
- 2 bunches Basil
- ¾ cup Parmesan (grated)
- extra-virgin olive oil (to loosen)
- salt
- peppers
- To serve
- 14 ozs Tagliatelle
- Parmesan (to serve)
Preparation steps
1.
Whiz the ingredients for the pesto in a food processor to a rough paste, drizzling in enough olive oil to loosen.
2.
Cook the pasta in boiling salted water according to packet instructions.
3.
Drain, reserving 2 tbsp of the water.
4.
Toss with the pesto and reserved water, and serve immediately with more Parmesan.
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