Pasta Primavera
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1222
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,222 cal. | (58 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 220 g | (147 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.5 g | (85 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,159 mg | (29 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 216 mg | (72 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 cups Penne
- 2 Tbsps butter (or olive oil)
- ⅔ cup Broad bean (double podded)
- 1 jar small Artichoke (drained and halved)
- ½ bunch Asparagus (woody ends snapped off and cut into short lengths)
- 4 slices Pancetta
How healthy are the main ingredients?
Artichoke
Product recommendation
Suggested variations:
... Use a can of flageolet beans, drained instead of the broad beans.
... Use ½ a pack of green beans, chopped, instead of the broad beans.
Preparation steps
1.
Cook the pasta in boiling salted water according to packet instructions.
2.
Meanwhile heat the butter or oil in a pan and add the vegetables with a splash of pasta cooking water. Cook gently until the asparagus is just tender.
3.
Drain the pasta and toss with the vegetables and keep warm.
4.
Fry the pancetta slices in the pan until crisp and golden. Serve on top of the pasta.
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