Bowl of Green Veg and Nut Pasta

Name: Bowl of Green Veg and Nut Pasta
Total time: 50 min
Yield: 4
Ingredients: 2.75 cups green Asparagus; 1 cup french Green beans; 6 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon parsley; salt; freshly ground peppers; 7 ounces Spaghettini; 2 tablespoons canned Sweet corn (kernels); 1 tablespoon parsley; 0.333 cup roughly chopped Walnut; 2 tablespoons crumbled Pecorino

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454

calories

Calories

My cookbook

easy

Difficulty

30 min.

Preparation

• Ready in 50 min.

Ready in

Nutritions

Fat	29.47 g
Saturated Fat Acids	4.18 g
Protein	9.99 g
Roughage	1.94 g
Sugar added	0 g
Calorie	454

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1 serving contains

Calories	454
Protein/g	9.99
Fat/g	29.47
Saturated fatty acids/g	4.18
Carbohydrates/g	41.55
Added sugar/g	0
Roughage/g	1.94
Cholesterol/mg	3.54
Vitamin A/mg	67.43
Vitamin D/μg	0
Vitamin E/mg	0.43
Vitamin B₁/mg	0.33
Vitamin B₂/mg	0.21
Niacin/mg	4.9
Vitamin B₆/mg	0.17
Folate/μg	98.23
Pantothenic acid/mg	0.46
Biotin/μg	0.33
Vitamin B₁₂/μg	0
Vitamin C/mg	9.99
Potassium/mg	273.92
Calcium/mg	53.22
Magnesium/mg	56.66
Iron/mg	2.51
Zinc/mg	1.29

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

2 ¾ cups

green Asparagus

1 cup

french Green beans

6 tablespoons

2 tablespoons

1 tablespoon

freshly ground peppers

7 ounces

Spaghettini

2 tablespoons

canned Sweet corn (kernels)

1 tablespoon

parsley

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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