Pasta with Pesto and Vegetables
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
690
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 20.92 g | (21 %) | ||
| Fat | 37.68 g | (32 %) | ||
| Carbohydrates | 72.92 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.73 g | (9 %) |
more nutritional values
| Vitamin A | 171.51 mg | (21,439 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.48 mg | (29 %) | ||
| Vitamin B₁ | 0.75 mg | (75 %) | ||
| Vitamin B₂ | 0.57 mg | (52 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 210.12 μg | (70 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33.91 mg | (36 %) | ||
| Potassium | 437.06 mg | (11 %) | ||
| Calcium | 170.55 mg | (17 %) | ||
| Magnesium | 95.51 mg | (32 %) | ||
| Iron | 3.74 mg | (25 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 1.63 mg | (20 %) | ||
| Saturated fatty acids | 8.05 g | |||
| Cholesterol | 20.01 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Tortiglioni pasta
- 50 grams blanched almonds
- 1 bunch Basil (big)
- 2 garlic cloves
- salt
- freshly ground peppers
- 80 grams grated pecorino romano
- 100 milliliters olive oil
- 1 green Bell pepper
- 250 grams Cherry tomatoes
- Basil (for garnish)
Preparation steps
1.
Toast almonds in a dry skillet. Rinse basil and shake dry. Peel garlic and chop with basil, almonds and pecorino with an immersion blender. Slowly add olive oil in a thin stream and season with salt and pepper.
2.
Rinse bell peppers, trim, cut in half, remove seeds and ribs and cut into strips.
3.
Rinse tomatoes and cut in half.
4.
Cook pasta in a large pot of boiling salted water until al dente. After 5 minutes of cooking, add and stir in bell pepper strips. Remove approximately 4 tablespoons of pasta water and fold into herb sauce. Drain pasta with pepper strips. Mix pasta with bell peppers, tomatoes and pesto. Serve immediately garnished with basil.
