Green Pasta with Pumpkin and Prosciutto
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
729
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 729 cal. | (35 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams green Tagliatelle
- salt
- 250 grams Pumpkin (such as Hokkaido)
- 2 garlic cloves
- 5 Tbsps olive oil
- freshly ground peppers
- 40 grams Pine nuts
- 40 grams Parmesan
- 200 grams Prosciutto
- 1 handful fresh Basil
Preparation steps
1.
Cook pasta in a large pot of salted boiling water until al dente.
2.
Remove seeds and strings from pumpkin. With a vegetable peeler, shave pumpkin into thin strips. Peel some of the pumpkin shell and cut into very thin strips (or "zest"). Set aside. Peel and finely chop garlic. In a pan, sauté garlic in 2 tablespoons hot olive oil until translucent. Add pumpkin strips and cook until translucent, about 4 minutes. Season with salt and pepper. Drain pasta and mix with pumpkin sauce until coated. Fold in pine nuts and Parmesan. Divide pasta among plates, top with prosciutto and drizzle with remaining olive oil. Serve garnished with pumpkin "zest" and basil.
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