Bean Pasta
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
743
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 743 cal. | (35 %) | ||
| Protein | 29.15 g | (30 %) | ||
| Fat | 30.87 g | (27 %) | ||
| Carbohydrates | 93.59 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.63 g | (9 %) |
more nutritional values
| Vitamin A | 60.19 mg | (7,524 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 0.13 mg | (1 %) | ||
| Vitamin B₁ | 0.57 mg | (57 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 11.31 mg | (94 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 127.45 μg | (42 %) | ||
| Pantothenic acid | 0.84 mg | (14 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 6.86 mg | (7 %) | ||
| Potassium | 455.79 mg | (11 %) | ||
| Calcium | 239.57 mg | (24 %) | ||
| Magnesium | 172.74 mg | (58 %) | ||
| Iron | 7.19 mg | (48 %) | ||
| Zinc | 3.57 mg | (45 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Cholesterol | 8.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 handful parsley
- 50 grams Pumpkin seed
- 50 grams Sunflower seed
- 50 grams grated Parmesan
- 50 milliliters olive oil
- 1 generous pinch lemon zest
- salt
- peppers
- 400 grams green Beans
- 2 sprigs Savory
- 400 grams Spaghetti
Preparation steps
1.
Rinse parsley, shake dry and pluck off leaves. Puree with half the pumpkin seeds and half the sunflower seeds. Place 2 tablespoons of Parmesan aside and add rest to parsley mixture along with olive oil until a smooth paste forms. Add a little water if needed. Add lemon zest and season with salt and pepper.
2.
Rinse beans, trim and cut into 4 cm (approximately 1 1/2 inch) long pieces. Cook with savory about 8 minutes in salted boiling water until al dente. Drain.
3.
Cook spaghetti in salted boiling water until al dente. Drain and immediately mix with pesto. Add beans and transfer to plates. Sprinkle with remaining pumpkin and sunflower seeds and Parmesan to serve.
