Lemon Pasta
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
739
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Penne
- salt
- 1 organic lemon
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 60 grams freshly grated Parmesan
- freshly ground peppers
Preparation steps
1.
Cook penne in boiling salted water until al dente.
2.
Rinse lemon in hot water, pat dry and grate zest. Squeeze lemon juice. Peel onion and garlic and chop finely. Heat butter in a pan and saute onion and garlic until translucent. Add flour and saute briefly. Add broth, lemon juice and cream, simmer until sauce is creamy and puree with an immersion blender. Add Parmesan (up to 2 tablespoons) and season with lemon zest, salt and pepper. Add well-drained pasta and toss well.
3.
If desired, garnish with purslane and serve.
