Quick Low-Carb Recipe

Carrot Tagliatelle with Tomatoes and Arugula

5
Average: 5 (35 votes)
(35 votes)
Carrot Tagliatelle with Tomatoes and Arugula

Carrot tagliatelle with tomatoes and arugula - Colorful low carb pasta dream

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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
272
calories
Calories

Healthy, because

Even smarter

Nutritional values

The dietary fiber in carrots has a particularly favorable composition and regulates intestinal functions. In addition, the low-calorie roots are a rich source of cell-protecting beta-carotene.

It really doesn't get any better than this! If you prefer to enjoy the pasta vegan, replace the Parmesan with more pine nuts and a little olive oil.

1 serving contains
(Percentage of daily recommendation)
Calorie272 cal.(13 %)
Protein9 g(9 %)
Fat19 g(16 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A3.4 mg(425 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.4 mg(37 %)
Vitamin K89.3 μg(149 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate72.9 μg(24 %)
Pantothenic acid0.8 mg(13 %)
Biotin14.1 μg(31 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C32.1 mg(34 %)
Potassium1,030 mg(26 %)
Calcium181 mg(18 %)
Magnesium71 mg(24 %)
Iron2.6 mg(17 %)
Iodine13.7 μg(7 %)
Zinc1.7 mg(21 %)
Saturated fatty acids3.6 g
Uric acid48.6 mg
Cholesterol5.3 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
1 ¾ ozs Pine nuts
5 ozs Basil
1 oz Parmesan
28 ozs carrots (8 carrots)
2 ozs Arugula (1 bunch)
3 oregano
4 Tbsps olive oil
3 ozs Vegetable broth (more if needed)
9 ozs Cherry tomatoes
salt
peppers
How healthy are the main ingredients?
carrotPine nutsolive oilParmesanBasilArugula

Preparation steps

1.

Roast pine nuts in a hot pan without fat over medium heat. Wash basil, shake dry and pluck leaves. Finely grate Parmesan cheese. Grind half of the pine nuts with basil leaves in a mortar and mix with Parmesan.

2.

Clean and peel carrots and cut into long narrow strips (tagliatelle) with a peeler. Wash arugula and spin dry. Wash oregano, shake dry and pluck the leaves.

3.

Heat oil in a large frying pan. Sauté carrot tagliatelle in it over medium heat for 4 minutes. Deglaze with broth and simmer over low heat for 5 minutes, turning occasionally, until liquid is reduced. Meanwhile, clean, wash and quarter cherry tomatoes.

4.

Season carrot tagliatelle with salt and pepper. Add remaining pine nuts and tomatoes and steam for 2 minutes. Then fold in arugula and immediately arrange on plates. Sprinkle with oregano leaves and basil mix.