Broccoli Penne Pasta

0
Average: 0 (0 votes)
(0 votes)
Broccoli Penne Pasta
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
201
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie201 kcal(10 %)
Protein7.57 g(8 %)
Fat8.19 g(7 %)
Carbohydrates25.51 g(17 %)
Sugar added0 g(0 %)
Roughage0.95 g(3 %)
Vitamin A165.44 mg(20,680 %)
Vitamin D0.05 μg(0 %)
Vitamin E0.12 mg(1 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.95 mg(25 %)
Vitamin B₆0.13 mg(9 %)
Folate59.9 μg(20 %)
Pantothenic acid0.56 mg(9 %)
Biotin0.25 μg(1 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C36.97 mg(39 %)
Potassium213.91 mg(5 %)
Calcium86.61 mg(9 %)
Magnesium42.36 mg(14 %)
Iron1.63 mg(11 %)
Iodine0.9 μg(0 %)
Zinc1.17 mg(15 %)
Saturated fatty acids4.45 g
Cholesterol17.84 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
3 cups
1
shallot (chopped)
1 tablespoon
1 tablespoon
0.333 cup
cup
freshly ground Black pepper
1 tablespoon
ground Nutmeg
2 tablespoons
parsley (chopped)
How healthy are the main ingredients?
shallotsaltNutmegparsley
Preparation

Kitchen utensils

1 Egg piercer, 1 Mortar, 3 Pots (2 mit Deckel), 1 Fine-mesh sieve, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 3 Bowls, 1 Fork, 4 tiefe Plates, 1 Tablespoon, 1 Paper towel, 1 Ladle, 1 Teaspoon

Preparation steps

1.
Cook the pasta in plenty of boiling, salted water until al dente. Blanch the broccoli in boiling, salted water for about 5 minutes. Heat the butter and saute the diced shallot until translucent. Stir in the vegetable broth, crumbled cheese and crème fraiche. Cook until reduced slightly, then add the drained pasta and broccoli florets. Season with salt and pepper, add nutmeg and lemon juice to taste and serve.