Pasta with Basil Pesto
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
622
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 518 mg | (13 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the pasta
- 200 grams Penne
- 4 Tbsps Kidney beans
- 40 grams caperberry
Preparation steps
1.
For the pesto: Pluck the basil leaves and blend with the pine nuts, garlic, parmesan, salt, and pepper. Blend in as much olive oil as the pesto will hold without breaking.
2.
For the pasta: Cook the pasta in salted water until al dente. Drain and mix with the drained beans and capers. Season with the pesto.
To serve: Garnish with fresh parmesan.
