Carrot Tagliatelle with Tomatoes and Arugula
Carrot tagliatelle with tomatoes and arugula - Colorful low carb pasta dream
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.
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 89.3 μg | (149 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72.9 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 32.1 mg | (34 %) | ||
| Potassium | 1,030 mg | (26 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 13.7 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 48.6 mg | |||
| Cholesterol | 5.3 mg | |||
| Complete sugar | 15 g |
Ingredients
Preparation steps
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.
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.
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.
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.
