Corn Pasta with Arugula

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Corn Pasta with Arugula
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
605
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie605 kcal(29 %)
Protein19.23 g(20 %)
Fat29.17 g(25 %)
Carbohydrates67.97 g(45 %)
Sugar added0 g(0 %)
Roughage1.21 g(4 %)
Vitamin A64.31 mg(8,039 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.09 mg(1 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.41 mg(12 %)
Vitamin B₆0.04 mg(3 %)
Folate12.12 μg(4 %)
Pantothenic acid0.14 mg(2 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C2.14 mg(2 %)
Potassium258.53 mg(6 %)
Calcium240.74 mg(24 %)
Magnesium13.43 mg(4 %)
Iron2.31 mg(15 %)
Zinc0.56 mg(7 %)
Saturated fatty acids5.53 g
Cholesterol12.07 mg

Ingredients

for
4
Ingredients
12 ounces Corn Tagliatelle
2 ¼ cups Arugula (roughly chopped)
½ cup chopped Walnut
½ cup grated Parmesan
2 cloves garlic (finely chopped)
Sea salt
freshly ground peppers
¼ cup extra virgin olive oil
To garnish
grated Parmesan
Arugula
How healthy are the main ingredients?
ArugulaWalnutParmesangarlicolive oilParmesan

Preparation steps

1.
Cook the tagliatelle in a pan of boiling salted water according to the instructions on the pack.
2.
Drain well.
3.
Put the rocket, walnuts, parmesan, garlic and a little salt and pepper in a food processor. Blend until smooth, scraping down the side occasionally.
4.
With the motor running gradually pour in the olive oil until well blended.
5.
Stir into the tagliatelle and divide between 4 warm serving bowls. Garnish with grated parmesan and rocket.