Farfalle with Avocado Sauce
Farfalle with Avocado Sauce - Refined pasta pleasure with a spicy edge
Healthy, because
Even smarter
Nutritional values
Valuable unsaturated fatty acids from the avocado plus fiber from the pasta make this a delicous and healthy dish. Lime and orange not only ensure a fresh taste, but also a good portion of vitamin C.
Pay attention to the ripeness of the avocado: in order for the sauce to be beautifully aromatic, a really ripe avocado is required.
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 571 mg | (14 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 5 g |
Kitchen utensils
Preparation steps
Bring a large pot of salted water to a boil. Cut lime in half and squeeze out the juice. Squeeze half orange and set juice aside separately.
Cut avocado in half and remove the pit with a knife. Scoop flesh from the peel and dice. Put into a tall vessel and add 1 tablespoon lime juice. Mix well.
Trim scallions, rinse and cut into thin rings. Cook pasta in boiling salted water according to package instructions until al dente.
Meanwhile, rinse cilantro, shake dry and pluck the leaves. Set aside 2 tablespoons scallions and 1 tablespoon cilantro for garnish.
Add avocado, scallions and cilantro and puree very fine with an immersion blender. Add 1 tablespoon lime juice and enough of the orange juice to the puree to make a creamy sauce. Season with salt, pepper and cayenne pepper.
Devein shrimp, rinse and pat dry well with paper towels.
Heat oil in a large skillet and sauté shrimp over medium heat, turning around 2 minutes. Add remaining lime and orange juices and bring to a boil again. Season with salt and pepper.
Drain the pasta and mix with sauce. Sprinkle with remaining cilantro and remaining scallions. Place shrimp on top and serve immediately.
