Pasta with Broccoli Rabe
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 19.08 g | (19 %) | ||
| Fat | 25.41 g | (22 %) | ||
| Carbohydrates | 93.37 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.65 g | (22 %) |
more nutritional values
| Vitamin A | 265.68 mg | (33,210 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.29 mg | (19 %) | ||
| Vitamin B₁ | 1.09 mg | (109 %) | ||
| Vitamin B₂ | 0.49 mg | (45 %) | ||
| Niacin | 8.04 mg | (67 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 291.78 μg | (97 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30.38 mg | (32 %) | ||
| Potassium | 481.87 mg | (12 %) | ||
| Calcium | 130.47 mg | (13 %) | ||
| Magnesium | 44.96 mg | (15 %) | ||
| Iron | 6.05 mg | (40 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.04 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams broccoli rabe
- salt
- 400 grams small Pasta shell
- 1 pomegranate
- 40 grams Pistachio
- 2 Tbsps grainy Mustard
- 5 Tbsps olive oil
- 2 Tbsps lemon juice
- freshly ground peppers
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.
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