Bowl of Green Veg and Nut Pasta
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
454
calories
Calories
Healthy, because
Even smarter
Nutritional values
This recipe is full of nutrients from the veggies and energizing, fiberous carbohydrates from the pasta, making this a well rouded meal that is perfect for lunch and dinner.
This is a vegitarian recipe, but if you want more protein, you can add some grilled chicken to the pasta.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 kcal | (22 %) | ||
| Protein | 9.99 g | (10 %) | ||
| Fat | 29.47 g | (25 %) | ||
| Carbohydrates | 41.55 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.94 g | (6 %) |
more nutritional values
| Vitamin A | 67.43 mg | (8,429 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| 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 | (12 %) | ||
| Folate | 98.23 μg | (33 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 0.33 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9.99 mg | (11 %) | ||
| Potassium | 273.92 mg | (7 %) | ||
| Calcium | 53.22 mg | (5 %) | ||
| Magnesium | 56.66 mg | (19 %) | ||
| Iron | 2.51 mg | (17 %) | ||
| Zinc | 1.29 mg | (16 %) | ||
| Saturated fatty acids | 4.18 g | |||
| Cholesterol | 3.54 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 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 steps
1.
Peel the lower third of each asparagus spear, cut off the ends and cut the spears into approximately 5 cm lengths.
2.
Cook in boiling, salted water for 10-12 minutes, then drain. Trim the beans and add to the asparagus after 4 minutes.
3.
Cook the spaghettini in plenty of boiling, salted water according to the package instructions until al dente.
4.
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.
5.
Mix in the drained spaghettini with the nuts and parsley. Serve on plates sprinkled with the crumbled cheese.
