Pasta with Broccoli Pesto

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Pasta with Broccoli Pesto
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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)
Calorie671 cal.(32 %)
Protein33 g(34 %)
Fat19 g(16 %)
Carbohydrates91 g(61 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.8 mg(15 %)
Vitamin K188.6 μg(314 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin11.1 mg(93 %)
Vitamin B₆0.6 mg(43 %)
Folate83 μg(28 %)
Pantothenic acid2 mg(33 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C97 mg(102 %)
Potassium685 mg(17 %)
Calcium388 mg(39 %)
Magnesium106 mg(35 %)
Iron3.1 mg(21 %)
Iodine37 μg(19 %)
Zinc4.5 mg(56 %)
Saturated fatty acids7.8 g
Uric acid160 mg
Cholesterol38 mg
Complete sugar3 g

Ingredients

for
4
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)
How healthy are the main ingredients?
BroccoliParmesanolive oilgarlic clovesaltparsley

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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