Pasta with Beans
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
688
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 688 cal. | (33 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 50 μg | (83 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 365 mg | (37 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams young, green Beans
- salt
- 500 grams Spaghetti
- 1 onion
- 1 Tbsp vegetable oil
- 100 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 80 grams freshly grated Parmesan
- freshly ground peppers
- 2 Tbsps coarsely chopped parsley
Preparation steps
1.
Rinse and trim the beans and blanch for about 6 minutes in salted water. Rinse cold, drain well and cut into 3-4 cm long pieces (approximately 1 1/2 inches).
2.
Cook the pasta in salted water until al dente.
3.
Peel and finely chop the onion and sauté in some oil. Deglaze with the broth and the cream and simmer for 4-5 minutes until slightly creamy. Add the beans to the sauce and heat through. Stir in half the Parmesan and season with salt and pepper. Add the drained pasta, mix in the parsley and transfer to plates.
4.
Serve showered with the remaining Parmesan.
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