Carrot Tagliatelle with Avocado Pesto
Carrot tagliatelle with avocado pesto - Quick, Easy, and low carb! (Oh and its really tasty!) Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The soluble fibre pectin from the carrots is good for the digestion and provides long-lasting satiety. In addition, the orange-coloured vegetables contain plenty of beta-carotene, a precursor of vitamin A. Together with the fat from avocado and olive oil, this vitamin, which is important for the eyes, can be optimally absorbed by the body.
Instead of using carrots, you can also prepare the tagliatelle with other root vegetables such as beetroot or parsnips. You can also use zucchini - but then the cooking time is reduced to 1-2 minutes.
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 93.6 μg | (156 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,253 mg | (31 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 Tbsps Pine nuts
- 1 ripe Avocado
- 2 Tbsps Lime juice
- salt
- peppers
- 1 pinch Red pepper flakes
- 8 long carrots
- 1 bunch Arugula
- 3 stalks oregano
- 2 Tbsps olive oil
- 0.3333 cup Vegetable broth
- 8 ozs Cherry tomatoes
Preparation steps
Roast pine nuts in a hot pan without fat for 3 minutes at medium heat. Cut the avocado in half, remove the pit, and scoop the flesh out of the skin with a spoon and place in a blender or food processor. Add half of the pine nuts and the lime juice and puree everything finely. Season to taste with salt, pepper and chili flakes.
Clean and peel the carrots and cut them into narrow long strips (tagliatelle) with a peeler. Wash oregano, shake dry and pluck the leaves.
Heat the oil in a large pan. Sauté the carrot tagliatelle and arugula over medium heat for 4 minutes. Deglaze with broth and let simmer for 5 minutes over low heat, turning occasionally, until the liquid has evaporated. In the meantime, clean, wash and quarter the cherry tomatoes.
Season carrot tagliatelle with salt and pepper. Add tomatoes and steam for 2 minutes.
Arrange the carrot tagliatelle with the avocado pesto and sprinkle with pine nuts and oregano leaves.
