Carrot Pasta
Carrot Pasta - Sicilian-style pasta—saffron, orange and marsala make for one fragrant and hearty meal
Healthy, because
Even smarter
Nutritional values
Carrots are the front-runners among the vegetables that supply provitamin A. Our eyes benefit most of all, as vitamin A is essential for vision, especially in the dark. It is also important for the skin, mucous membranes and hair as well as for bone development and reproduction.
The dish also tastes delicious with wholemeal pasta, which provides a plus of intestine-healthy fibre, iron, magnesium and B vitamins - for more power and strong nerves.
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 30 grams golden raisin
- 4 Tbsps Marsala wine (or grape juice)
- 3 carrots (about 250 grams)
- 2 onions
- 1 garlic clove
- 2 Tbsps olive oil
- 200 grams Pappardelle noodles (or other noodles (without egg)
- 1 Orange
- 2 stalks parsley
- 1 generous pinch Saffron
- 150 milliliters Vegetable broth
- salt
- peppers
Kitchen utensils
Preparation steps
Soak raisins in Marsala wine for at least 15 minutes.
Peel carrots and shave with a vegetable peeler into thin, long strips.
Peel the onions and cut into thin strips. Peel the garlic and cut into thin slices.
Heat the olive oil in a pan. Sauté onions and garlic slowly over medium heat until soft, for about 10 minutes.
Cook the pappardelle in plenty of boiling salted water according to package instructions. While the pasta is cooking, halve and squeeze the juice of 1 orange. Rinse and pat dry parsley, remove and chop the leaves.
Add carrot strips and raisins to the pan with Marsala wine and saffron.
Pour in about 100 ml (approximately 1/2 cup) of orange juice and broth and season to taste with salt and pepper. Continue to cook on low heat for another 4-5 minutes.
Drain the pasta in a colander. Add to the pan with carrot mixture and sprinkle with parsley. Season with salt and pepper and serve immediately.
