Bowl of Green Veg and Nut Pasta

0
Average: 0 (0 votes)
(0 votes)
Bowl of Green Veg and Nut Pasta
share Share
print
bookmark_border Copy URL
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)
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(12 %)
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(16 %)
Saturated fatty acids4.18 g
Cholesterol3.54 mg
Author of this recipe:

Ingredients

for
4
Ingredients
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
How healthy are the main ingredients?
AsparagusGreen beansolive oilparsleysaltWalnut

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.