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Bowl of Green Veg and Nut Pasta

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Bowl of Green Veg and Nut Pasta
454
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
 • Ready in 50 min.
Ready in
Nutritions
Fat29.47 g
Saturated Fat Acids4.18 g
Protein9.99 g
Roughage1.94 g
Sugar added0 g
Calorie454
1 serving contains
Calories454
Protein/g9.99
Fat/g29.47
Saturated fatty acids/g4.18
Carbohydrates/g41.55
Added sugar/g0
Roughage/g1.94
Cholesterol/mg3.54
Vitamin A/mg67.43
Vitamin D/μg0
Vitamin E/mg0.43
Vitamin B₁/mg0.33
Vitamin B₂/mg0.21
Niacin/mg4.9
Vitamin B₆/mg0.17
Folate/μg98.23
Pantothenic acid/mg0.46
Biotin/μg0.33
Vitamin B₁₂/μg0
Vitamin C/mg9.99
Potassium/mg273.92
Calcium/mg53.22
Magnesium/mg56.66
Iron/mg2.51
Zinc/mg1.29

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
2 ¾ cups
green Asparagus
1 cup
6 tablespoons
2 tablespoons
1 tablespoon
freshly ground peppers
7 ounces
2 tablespoons
canned Sweet corn (kernels)
1 tablespoon
0.333 cup
roughly chopped Walnut
2 tablespoons
crumbled Pecorino
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Preparation steps

Step 1/5
Peel the lower third of each asparagus spear, cut off the ends and cut the spears into approximately 5 cm lengths.
Step 2/5
Cook in boiling, salted water for 10-12 minutes, then drain. Trim the beans and add to the asparagus after 4 minutes.
Step 3/5
Cook the spaghettini in plenty of boiling, salted water according to the package instructions until al dente.
Step 4/5
Heat the oil in a large frying pan and briefly toss the asparagus, beans and sweetcorn kernels. Season well with salt and pepper and add lemon juice to taste.
Step 5/5
Mix in the drained spaghettini with the nuts and parsley. Serve on plates sprinkled with the crumbled cheese.

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