Pasta with Broccoli Pesto
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
671
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 671 cal. | (32 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 188.6 μg | (314 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 685 mg | (17 %) | ||
| Calcium | 388 mg | (39 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Broccoli
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- 1 tsp lemon juice
- freshly ground peppers
- 150 milliliters Vegetable broth
- 500 grams Penne
- 100 grams grated Parmesan
- 80 grams Prosciutto (in slices)
- parsley (for garnish)
Preparation steps
1.
Trim, rinse and chop coarsely the broccoli. Peel and chop the garlic. Sauté together with the broccoli in hot oil in a pan for 1-2 minutes. Season with salt, lemon juice and pepper and deglaze with the broth. Cook half covered about 5 minutes until tender.
2.
Cook the pasta in salted water until al dente.
3.
Puree the broccoli to a creamy pesto. Add broth or let reduce as required. Take from the heat, stir in Parmesan and season.
4.
Mix the drained pasta with the pesto and arrange on plates. To serve, cut the prosciutto into strips, top the pasta and garnish with the parsley.
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