Orecchiette with Vegetables

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Orecchiette with Vegetables
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
474
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie474 cal.(23 %)
Protein19 g(19 %)
Fat9 g(8 %)
Carbohydrates77 g(51 %)
Sugar added0 g(0 %)
Roughage10.8 g(36 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.7 mg(31 %)
Vitamin K257.1 μg(429 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.6 mg(43 %)
Folate174 μg(58 %)
Pantothenic acid2.5 mg(42 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C145 mg(153 %)
Potassium835 mg(21 %)
Calcium118 mg(12 %)
Magnesium98 mg(33 %)
Iron3.2 mg(21 %)
Iodine25 μg(13 %)
Zinc2.4 mg(30 %)
Saturated fatty acids1.4 g
Uric acid184 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 small head Broccoli
250 grams green Asparagus
4 Tomatoes
olive oil (extra-virgin)
salt
freshly ground peppers
400 grams Orecchiette pasta
How healthy are the main ingredients?
BroccoliTomatoolive oilsalt

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.

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