Pasta with Cheese and Herb Sauce
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
633
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 357 mg | (36 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Penne
- salt
- 100 grams pecorino romano
- 3 sprigs parsley
- 1 handful Chervil
- 2 Tbsps Pine nuts
- 1 garlic clove
- 1 Tbsp grainy Mustard
- 2 Tbsps olive oil
- freshly ground peppers
- 2 Tbsps lemon juice
Preparation steps
1.
Cook pasta in salted boiling water until al dente.
2.
Finely dice pecorino cheese. Rinse parsley and chervil, shake dry and strip leaves from stems. Roughly puree pine nuts with parsley, peeled garlic clove, mustard, oil, lemon juice and a little pasta water. Stir in cheese and season with salt and pepper.
3.
Drain pasta and divide among plates. Pour sauce over pasta, sprinkle with freshly ground pepper and garnish with chervil.
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