Pasta With Broccoli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 279.2 μg | (465 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the pasta
- 400 grams Pastry flour
- 1 tsp salt
- 4 eggs
- 1 Tbsp olive oil
- Pastry flour (for working surface)
- For the sauce
- 600 grams wild Broccoli
- 2 onions
- 2 Tbsps olive oil
- 500 milliliters Vegetable broth
- salt
- peppers
- lemon juice
- 50 grams Hazelnuts
- 40 grams Parmesan
Preparation steps
For the pasta: mix flour with salt in a bowl. Add eggs and olive oil and knead to a smooth dough. Wrap in aluminum foil and let rest for 30 minutes.
For the sauce: rinse and dry broccoli, cut into about 6 cm (approximately 2 1/2 inch) long pieces. Peel onions and cut into strips.
Knead dough well and roll out on a floured surface with a rolling pin as thinly as possible (or use pasta machine). Sprinkle flour on a kitchen towel, place pasta on it and allow to dry slightly.
Heat olive oil in a pan and saute onions until translucent. Add broccoli and saute, covered, for about 5 minutes on low heat. Cut pasta sheets into large pieces and add to the pan, saute briefly and add broth. Simmer for about 4 minutes. Season well with salt, pepper and lemon juice.
Chop hazelnuts coarsely and sprinkle on pasta. Grate Parmesan and sprinkle on pasta as well, serve.
