Pasta Nests with Beets
Pasta Nests with Beets - Appetizing to look at: Pasta with down-to-earth beets
Healthy, because
Even smarter
Nutritional values
The noodle nests are really full, and that for a long time! The complex carbohydrates, which are abundant and slowly digested, ensure this. The blood insulin level only rises bit by bit - and with this metabolic state no fat is stored; in addition, the pasta contains a lot of dietary fibres which support the whole thing.
These "earthy" ingredients go well with freshly grated horseradish for sprinkling - much better than cheese! Horseradish has no fat, no calories, its spiciness, caused by essential oils, pushes the digestion and has a positive effect on the gastrointestinal tract.
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 73.8 μg | (123 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 6.6 mg | (0 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 7 ozs Tagliatelle (cooking time: about 8 minutes)
- salt
- 4 Juniper berries
- 2 carrots (about 200 grams)
- 2 Tbsps olive oil
- 1 sm stalk Leeks (about 125 grams)
- 9 ozs cooked Beets (vacuum packed)
- peppers
Kitchen utensils
Preparation steps
Cook pasta according to package directions in plenty of boiling salted water until al dente.
Place juniper berries in a mortar and crush coarsely. Peel and cut carrots on a vegetable slicer into thin slices.
Heat the olive oil in a pot. Pour in carrot slices and crushed juniper berries, cook covered for about 2 minutes on low heat and season lightly with salt.
Meanwhile, clean the leek, cut in half lengthwise, rinse and cut crosswise into 1 cm (approximately 1/2-inch) wide strips. Add to the carrot slices, pour in about 5 tablespoons of water and cook for another 5 minutes.
Rinse beets, pat dry, cut on the vegetable slicer into thin slices, add to the vegetables in the pot and heat. Season with salt and pepper.
Drain the pasta in a sieve and arrange in nest shapes on plates. Fill in the pasta nests with vegetables and serve.
