Pasta with Broccoli Rabe

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Pasta with Broccoli Rabe
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
664
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie664 kcal(32 %)
Protein19.08 g(19 %)
Fat25.41 g(22 %)
Carbohydrates93.37 g(62 %)
Sugar added0 g(0 %)
Roughage6.65 g(22 %)
Vitamin A265.68 mg(33,210 %)
Vitamin D0 μg(0 %)
Vitamin E2.29 mg(19 %)
Vitamin B₁1.09 mg(109 %)
Vitamin B₂0.49 mg(45 %)
Niacin8.04 mg(67 %)
Vitamin B₆0.34 mg(24 %)
Folate291.78 μg(97 %)
Pantothenic acid0.66 mg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30.38 mg(32 %)
Potassium481.87 mg(12 %)
Calcium130.47 mg(13 %)
Magnesium44.96 mg(15 %)
Iron6.05 mg(40 %)
Zinc1.3 mg(16 %)
Saturated fatty acids3.04 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
400 grams broccoli rabe
salt
400 grams small Pasta shell
1 pomegranate
40 grams Pistachio
2 tablespoons grainy Mustard
5 tablespoons olive oil
2 tablespoons lemon juice
freshly ground peppers
How healthy are the main ingredients?
olive oilPistachioMustardsaltpomegranate

Preparation steps

1.

Break the broccoli rabe leaves from the stalk, cut thick stalks and cut the veins flat in the middle. Rinse the leaves well and blanch in plenty of boiling salted water for about 1 minute. Strain, rinse with cold water, drain well and chop coarsely.

2.

Cook the pasta in salted water until al dente.

3.

Halve the pomegranate, hold cut side down and whack rounded end to knock out the seeds.

4.

Puree pistachio, mustard, 4 tablespoons oil and the lemon juice until lumpy. Season with salt and pepper.

5.

Briefly cook the broccoli rabe in a hot pan in oil until hot. Season with salt and pepper and stir in the drained pasta. Arrange on plates and garnish with pomegranate seeds. Serve with the sauce.