Pasta with Brussels Sprouts
Pasta with Brussels sprouts - Dinner in just 25-minutes
Healthy, because
Even smarter
Nutritional values
Vitamin C from Brussels sprouts is responsible for smooth skin and firm connective tissue. The rosemary with its essential oils makes cabbage more digestible.
If the shape of the pasta is not so important to you, you should choose whole wheat pasta, because it contains significantly more fiber, vitamins and minerals than white flour pasta.
(Percentage of daily recommendation)
| Calorie | 632 cal. | (30 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 158.7 μg | (265 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 365 mg | (37 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 8 ozs Brussels sprouts
- 1 Tbsp walnut kernels
- 2 sprigs rosemary
- 14 ozs twisted Pasta (ie: casarecce, farfalle, fusilli)
- salt
- 2 Tbsps olive oil
- peppers
- 2 Tbsps white wine (or apple juice)
- 1 ¾ ozs Parmesan
Preparation steps
Peel shallot and garlic, finely dice shallot, finely slice garlic.
Clean Brussels sprouts, remove the rough ends and slice the florets or peel off the leaves one by one.
Coarsely chop walnuts. Wash rosemary, shake dry and pluck off needles.
Cook pasta according to package directions in plenty of boiling salted water until al dente.
Meanwhile, in a large frying pan, heat oil. Stir-fry shallot, garlic, and rosemary needles over medium heat for 3-4 minutes, allowing to color slightly. Add Brussels sprouts and sauté for 5 minutes. Season everything with salt and pepper and add white wine and Brussels sprouts and simmer for another 3 minutes.
Drain pasta, reserving some of the cooking water. Mix the pasta with the Brussels sprouts and add a little pasta water. Arrange pasta, grate Parmesan over it and sprinkle with walnuts.
