Pasta with Celery
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
716
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 716 cal. | (34 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 740 mg | (19 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 50 grams Pine nuts
- 100 grams black Olives (pitted)
- 2 Tbsps grated Parmesan
- 4 Tbsps Pumpkin seed oil
- 1 splash lemon juice
- freshly ground peppers
- 6 stalks Celery
- 4 scallions
- 400 grams Spiral pasta
- salt
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 1 Orange (juiced)
- 1 tsp honey
- 2 Tbsps Pine nuts
Preparation steps
1.
Toast pine nuts in a dry pan until fragrant, remove from the pan and cool. Combine olives, half of pine nuts and Parmesan and puree coarsely, add pumpkin seeds and season well with lemon juice and pepper.
2.
Rinse celery, remove strings and cut into approximately 8 cm (approximately 3 inches) long pieces. Rinse and dry scallions, cut into pieces.
3.
Cook pasta in boiling salted water until al dente. Heat olive oil in a pan and saute celery and scallions for about 1-2 minutes. Add wine and orange juice, simmer for about 5 minutes or until almost all liquid has evaporated.
4.
Drain pasta and combine with vegetables, arrange on plates. Top each plate with 1 tablespoon of pesto and sprinkle with remaining pine nuts. Serve.
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