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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
Print
easy
Difficulty
30 min.
Preparation
ready in 50 min.
Ready in
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie454 kcal(22 %)
Protein9.99 g(10 %)
Fat29.47 g(25 %)
Carbohydrates41.55 g(28 %)
Sugar added0 g(0 %)
Roughage1.94 g(6 %)
Vitamin A67.43 mg(8,429 %)
Vitamin D0 μg(0 %)
Vitamin E0.43 mg(4 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.21 mg(19 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.17 mg(14 %)
Folate98.23 μg(33 %)
Pantothenic acid0.46 mg(8 %)
Biotin0.33 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C9.99 mg(11 %)
Potassium273.92 mg(7 %)
Calcium53.22 mg(5 %)
Magnesium56.66 mg(19 %)
Iron2.51 mg(17 %)
Zinc1.29 mg(18 %)
Saturated fatty acids4.18 g
Cholesterol3.54 mg
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

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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