Pasta with Cabbage and Parsnip Sauce
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
674
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 77 μg | (128 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,072 mg | (27 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Parsnips
- 200 grams Green cabbage
- 2 Tbsps butter
- 70 milliliters dry white wine
- salt
- freshly ground peppers
- 400 grams Tagliatelle
- 120 grams lamb's lettuce
- 75 grams Pistachio
- olive oil
- 1 splash Orange juice
- 2 Tbsps freshly grated Parmesan
Preparation steps
1.
Peel the parsnips, rinse and cut lengthwise into thin slices. Trim the cabbage, rinse and cut into thin strips.
2.
Melt the butter in a hot pan and sauté the vegetables. Deglaze with the wine, cover and simmer about 5 minutes. Season with salt and pepper to taste.
3.
Cook the pasta in boiling salted water until al dente.
4.
Rinse the mache, trim, spin-dry and puree with the pistachios. Gradually add the oil in a slow steady stream until a pesto. Season with salt, pepper and orange juice and stir in the Parmesan.
5.
Drain the pasta and toss with the vegetables. Transfer to plates, top with the pesto and serve.
