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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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Calories:

454

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

Ingredients: 2 ¾ 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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Preparation steps

Peel the lower third of each asparagus spear, cut off the ends and cut the spears into approximately 5 cm lengths.

Cook in boiling, salted water for 10-12 minutes, then drain. Trim the beans and add to the asparagus after 4 minutes.

Cook the spaghettini in plenty of boiling, salted water according to the package instructions until al dente.

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.

Mix in the drained spaghettini with the nuts and parsley. Serve on plates sprinkled with the crumbled cheese.