Lemon Spaghetti with Romano Beans and Radicchio
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
594
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 594 kcal | (28 %) | ||
| Protein | 17.4 g | (18 %) | ||
| Fat | 18.7 g | (16 %) | ||
| Carbohydrates | 88 g | (59 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Romano bean
- Salt freshly ground pepper
- and 1 red chilli, onion and Radicchio
- 500 grams Spaghetti
- 6 Tbsps olive oil
- zested, 1 lemon, organic lemons
Preparation steps
1.
Rinse and trim beans, cut into fine strips. Cook in salted water for about 5 minutes. Drain and rinse in cold water, drain well.
2.
Rinse radicchio, cut into strips and spin dry. Peel and dice onion. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Cook spaghetti in plenty of boiling salted water according to package instructions until al dente.
3.
Heat olive oil in a nonstick skillet. Saute onion, beans, radicchio and chile pepper for about 2-3 minutes. Add lemon zest and season with salt and pepper. Drain spaghetti and combine with vegetables. Arrange on plates and serve.
