Herbed Spaghetti with Toasted Pine Nuts
(2 votes)
(2 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
278
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 218 mg | (5 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 50 grams mixed Fresh herbs (such as parsley, chives, basil, thyme, etc.)
- 2 shallots
- 1 garlic clove
- 1 Tbsp Pine nuts
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tbsps crumbled pecorino romano
Preparation steps
1.
In a pot of boiling salted water, cook the spaghetti until al dente. Drain and set aside.
2.
Rinse the herbs, shake dry, pluck the leaves and chop. Peel and finely chop the shallots and garlic.
3.
Toast the pine nuts in a dry skillet and set aside. In a clean skillet, heat the oil and sweat the shallots and garlic until translucent. Add the herbs and season with salt and pepper. Toss the spaghetti with the sauce until well coated. For serving: Divide the spaghetti between plates and garnish with pine nuts and the Pecorino cheese.
