Orecchiette with Broccoli, Chile and Parmesan

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Orecchiette with Broccoli, Chile and Parmesan
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
515
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie515 cal.(25 %)
Protein21 g(21 %)
Fat15 g(13 %)
Carbohydrates75 g(50 %)
Sugar added0 g(0 %)
Roughage8.9 g(30 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.3 mg(19 %)
Vitamin K229.3 μg(382 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.5 mg(36 %)
Folate81 μg(27 %)
Pantothenic acid2 mg(33 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C118 mg(124 %)
Potassium552 mg(14 %)
Calcium215 mg(22 %)
Magnesium84 mg(28 %)
Iron2.6 mg(17 %)
Iodine28 μg(14 %)
Zinc2.7 mg(34 %)
Saturated fatty acids3.7 g
Uric acid163 mg
Cholesterol8 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
400 grams Orecchiette pasta
salt
500 grams Broccoli
2 garlic cloves
4 Tbsps olive oil
100 milliliters Vegetable broth
peppers (freshly ground)
Aleppo pepper
40 grams freshly grated Parmesan
How healthy are the main ingredients?
Broccoliolive oilParmesansaltgarlic clove

Preparation steps

1.

Cook the orecchiette in boiling salted water until al dente. Drain and set aside. Rinse the broccoli and drain well. Peel and finely chop the garlic. Heat the olive oil in a skillet. Sauté the broccoli and garlic together. Season with salt and stir in the vegetable stock. Simmer covered until the broccoli is tender-crisp, about 6 minutes. 

2.

Season the mixture with salt, pepper and Aleppo pepper. Add the noodles and toss until they are well coated. Serve with the grated Parmesan.