Bowl of Green Veg and Nut Pasta
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(0 votes)
easy
Difficulty
30 min.
Preparation
ready in 50 min.
Ready in
Nutritions
1 serving contains
(Percentage of daily recommendation)
(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 |
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
for 4 servings- 2 ¾ cups
green Asparagus
- 1 cup
french Green beans
- 6 tablespoons
- 2 tablespoons
- 1 tablespoon
- freshly ground peppers
- 7 ounces
- 2 tablespoons
- 1 tablespoon
- 0.333 cup
roughly chopped Walnut
- 2 tablespoons
crumbled Pecorino
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.