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
Author of this recipe:

Ingredients

for
4
Ingredients
12 ounces
2 ¼ cups
Arugula leaf (roughly chopped)
½ cup
chopped Walnut
½ cup
2 cloves
garlic (finely chopped)
freshly ground peppers
¼ cup
extra virgin olive oil
To garnish
How healthy are the main ingredients?
Walnutgarlicolive oilArugula

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.