Pasta with Green Vegetables and Gorgonzola
Pasta with Green Vegetables and Gorgonzola - Green and fresh like spring!
Healthy, because
Even smarter
Nutritional values
This pasta is a great source of protein and calcium from the gorgonzola.
If gorgonzola is too pungent for you, you can use parmesan instead.
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.7 g | (66 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 109.6 μg | (183 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 978 mg | (24 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 7 ozs Asparagus
- 7 ozs Broccoli
- salt
- 7 ozs Fava bean
- 10 ozs Tagliatelle
- 3 ozs Gorgonzola
- Basil
- 1 garlic clove
- 2 Tbsps olive oil
- freshly ground peppers
Preparation steps
Peel the lower third of the asparagus, cut off woody ends, then cut into 2-inch pieces. Rinse and peel broccoli. Bring a pot of abundantly salted water to a boil. Add the asparagus and cook for 2 minutes; then add broccoli and beans and cook for another 8 minutes. Remove and shock in ice water to stop the cooking, then drain well.
Cook noodles in boiling salted water according to package directions until al dente. Cut any rind from cheese, then cut cheese into small cubes.
Rinse the basil, shake dry, and remove leaves from stems.
Peel garlic and chop finely. Heat oil in a large skillet. Sauté garlic until soft over medium heat. Add the vegetables and cook briefly. Drain the pasta, then add to the cheese, then the vegetables, tossing to mix together and melt cheese. Season with salt and pepper.
Serve in warm bowls, garnished with basil.
