Broccoli Penne Pasta
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
742
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 742 cal. | (35 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 129 g | (86 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 76.6 μg | (128 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 528 mg | (13 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups Broccoli
- 3 cups Penne
- 1 shallot (chopped)
- 1 Tbsp butter
- 1 Tbsp Crème fraiche
- 0.333 cup Blue cheese
- ⅜ cup Vegetable broth
- salt
- freshly ground Black pepper
- 1 Tbsp lemon juice
- ground Nutmeg
- 2 Tbsps parsley (chopped)
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.
