Green Vegetable and Walnut Pasta
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
423
calories
Calories
Healthy, because
Even smarter
Nutritional values
This recipe is full of nutrients from the veggies and energizing, fiberous carbohydrates from the pasta, making this a well rouded meal that is perfect for lunch and dinner.
This is a vegitarian recipe, but if you want more protein, you can add some grilled chicken to the pasta.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 108.3 μg | (181 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ¾ cups green Asparagus
- 1 cup french Green beans
- 6 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 Tbsp parsley
- salt
- freshly ground peppers
- 7 ozs Spaghettini
- 2 Tbsps canned Sweet corn (kernels)
- 1 Tbsp parsley
- 0.333 cup roughly chopped Walnut
- 2 Tbsps crumbled pecorino romano
Preparation steps
1.
Peel the lower third of each asparagus spear, cut off the ends and cut the spears into approximately 2" pieces.
2.
Cook in boiling, salted water for 10-12 minutes, then drain. Trim the beans and add to the asparagus after 4 minutes.
3.
Cook the spaghettini in plenty of boiling, salted water according to the package instructions until al dente.
4.
Heat the oil in a large frying pan and briefly toss the asparagus, beans, and sweet corn kernels. Season well with salt and pepper and add lemon juice to taste.
5.
Mix in the drained spaghettini with the nuts and parsley. Serve on plates sprinkled with the crumbled cheese.
