Orecchiette with Vegetables
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
474
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 474 cal. | (23 %) | ||
Protein | 19 g | (19 %) | ||
Fat | 9 g | (8 %) | ||
Carbohydrates | 77 g | (51 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 10.8 g | (36 %) |
more nutritional values
Vitamin A | 0.3 mg | (38 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 3.7 mg | (31 %) | ||
Vitamin K | 257.1 μg | (429 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.4 mg | (36 %) | ||
Niacin | 7.5 mg | (63 %) | ||
Vitamin B₆ | 0.6 mg | (43 %) | ||
Folate | 174 μg | (58 %) | ||
Pantothenic acid | 2.5 mg | (42 %) | ||
Biotin | 6.7 μg | (15 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 145 mg | (153 %) | ||
Potassium | 835 mg | (21 %) | ||
Calcium | 118 mg | (12 %) | ||
Magnesium | 98 mg | (33 %) | ||
Iron | 3.2 mg | (21 %) | ||
Iodine | 25 μg | (13 %) | ||
Zinc | 2.4 mg | (30 %) | ||
Saturated fatty acids | 1.4 g | |||
Uric acid | 184 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse broccoli and cut into small florets, then blanch 5 minutes in salted boiling water. Drain, reserving 100 ml (approximately 1/2 cup) of cooking water. Puree 1/3 of broccoli. Rinse asparagus and snap off woody ends. Cook asparagus in salted boiling water, about 12 minutes. Drain and cut into long pieces. Rinse and blanch tomatoes in boiling water, then peel, halve, remove seeds and cut into small cubes.
2.
Cook pasta in plenty of salted boiling water until al dente. Drain. Mix pasta with reserved broccoli cooking water, pureed broccoli, asparagus, 2 tablespoons oil and chopped tomatoes. Season generously with pepper and add salt if necessary. Serve immediately, with freshly grated Pecorino or Parmesan if desired.