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Bowl of Green Veg and Nut Pasta

Name: Bowl of Green Veg and Nut Pasta
Total time: 50 min
Yield: 4
Cuisine: European
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

1 serving contains
(Percentage of daily recommendation)

Calorie	454 kcal	(22 %)	more
Protein	9.99 g	(10 %)	more
Fat	29.47 g	(25 %)	more
Carbohydrates	41.55 g	(28 %)	more
Sugar added	0 g	(0 %)	more
Roughage	1.94 g	(6 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	67.43 mg	(8,429 %)
Vitamin D	0 μg	(0 %)	more
Vitamin E	0.43 mg	(4 %)
Vitamin B₁	0.33 mg	(33 %)
Vitamin B₂	0.21 mg	(19 %)
Niacin	4.9 mg	(41 %)
Vitamin B₆	0.17 mg	(14 %)
Folate	98.23 μg	(33 %)	more
Pantothenic acid	0.46 mg	(8 %)
Biotin	0.33 μg	(1 %)	more
Vitamin B₁₂	0 μg	(0 %)	more
Vitamin C	9.99 mg	(11 %)
Potassium	273.92 mg	(7 %)	more
Calcium	53.22 mg	(5 %)	more
Magnesium	56.66 mg	(19 %)	more
Iron	2.51 mg	(17 %)	more
Zinc	1.29 mg	(18 %)	more
Saturated fatty acids	4.18 g
Cholesterol	3.54 mg		more

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

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.