Buckwheat Pasta Primavera
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
348
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 455 mg | (11 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Pasta
- 18 ozs Vegetables (carrots, potatoes, asparagus, green beans)
- 2 Tbsps vegetable oil
- 1 onion (thinly sliced)
- ⅔ cup cream (48% fat)
- salt
- freshly ground Black pepper
- ¾ cup grated Parmesan
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Bowl, 1 Citrus juicer, 1 Blender oder Blitzhacker, 1 Tablespoon, 1 Teaspoon, 1 Melon baller, 1 Paper towel
Preparation steps
1.
Cook the pasta in a pan of boiling salted water according to the package directions.
2.
Slice the carrots and cut the potatoes into small chunks.
3.
After 2 minutes, add the carrots and potatoes.
4.
Add the asparagus 5 minutes before the end of cooking time.
5.
Add the green beans 4 minutes before the end of cooking time.
6.
Heat the oil in a frying pan and cook the onion until crisp and lightly golden. Drain on absorbent kitchen paper.
7.
Tip the pasta and vegetables into a colander and drain well. Put into a bowl and season to taste with salt and pepper.
8.
Heat the cream until very hot but not boiling and stir into the pasta mixture.
9.
Divide between 4 serving plates and sprinkle with the cheese. Sprinkle with the crisp onions and serve immediately.
