Pasta Primavera

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Pasta Primavera
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
689
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie689 kcal(33 %)
Protein19.37 g(20 %)
Fat31.19 g(27 %)
Carbohydrates83.9 g(56 %)
Sugar added0 g(0 %)
Roughage6.83 g(23 %)
Vitamin A907.59 mg(113,449 %)
Vitamin D0 μg(0 %)
Vitamin E0.76 mg(6 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.21 mg(19 %)
Niacin2.08 mg(17 %)
Vitamin B₆0.38 mg(27 %)
Folate83.5 μg(28 %)
Pantothenic acid1.05 mg(18 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C104.08 mg(110 %)
Potassium759.53 mg(19 %)
Calcium83.06 mg(8 %)
Magnesium46.89 mg(16 %)
Iron5.23 mg(35 %)
Zinc0.86 mg(11 %)
Saturated fatty acids8.97 g
Cholesterol30.53 mg

Ingredients

for
4
Ingredients
350 grams wide Tagliatelle
2 small zucchini
200 grams Cauliflower
250 grams Snow peas
2 large carrots
4 tablespoons butter
1 bunch Basil
½ bunch Cress
100 grams Pine nuts
salt
peppers
How healthy are the main ingredients?
Snow peaCauliflowerCauliflowerPine nutsBasilCress

Preparation steps

1.

Rinse zucchini, cut off ends and cut into slices. Trim cauliflower, rinse and cut into small florets. Cut large florets in half. Rinse snow peas and pinch back ends. Rinse carrots, peel and cut lengthwise with a vegetable peeler into long thin strips.

2.

Bring a large pot of salted water to a boil and blanch cauliflower for 8 minutes. Remove, rinse in cold water and drain. Blanch snow peas, carrots and zucchini strips for 5 minutes, remove, rinse in cold water and drain well. Cook pappardelle according to package directions.

3.

Heat butter in a pan and fry the vegetables in the butter for 4 minutes. Season with salt and pepper. Toast the pine nuts in a dry frying pan. Drain the pappardelle, mix with the vegetables and sprinkle with pine nuts. Rinse basil leaves, pat dry and sprinkle over the with pasta with the trimmed cress before serving.