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Ingredients

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Carrot Tagliatelle with Tomatoes and Arugula

Carrot Tagliatelle with Tomatoes and Arugula

35 min.
Time:
272
calories
Calories:
Health Score:
98 / 100
Ingredientsfor  
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
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Preparation
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.

Nutritional values
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 %)
Healthy, because

Healthy, because

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.

Even smarter

Even smarter

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.

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