Ear-shaped Pasta with Broccoli and Soft Cheese
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
955
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 955 cal. | (45 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 146 g | (97 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 115.9 μg | (193 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 316 mg | (32 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 cups Orecchiette pasta
- 3 ½ cups purple sprouting Broccoli (trimmed)
- ⅜ cup olive oil
- 4 Anchovy fillet
- 1 red chili pepper (deseeded and finely chopped)
- 1 ⅛ cups Ricotta cheese
- ½ cup Parmesan (grated)
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Mandoline, 1 Sieve, 1 Lid
Preparation steps
1.
Bring a large pan of salted water to a boil and cook the orecchiette according to the packet instructions.
2.
Boil or steam the purple sprouting broccoli for 3 - 5 minutes or until just tender.
3.
Meanwhile, gently heat the oil, anchovies and chopped chilli in a small pan, stirring until the anchovies have dissolved.
4.
Mix the drained pasta and purple sprouting broccoli, stir in the anchovy oil and serve with the parmesan sprinkled over and the ricotta spooned on top. Season to taste.
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