Pasta with Pesto and Vegetables

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Pasta with Pesto and Vegetables
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
690
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie690 kcal(33 %)
Protein20.92 g(21 %)
Fat37.68 g(32 %)
Carbohydrates72.92 g(49 %)
Sugar added0 g(0 %)
Roughage2.73 g(9 %)
Vitamin A171.51 mg(21,439 %)
Vitamin D0 μg(0 %)
Vitamin E3.48 mg(29 %)
Vitamin B₁0.75 mg(75 %)
Vitamin B₂0.57 mg(52 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.16 mg(11 %)
Folate210.12 μg(70 %)
Pantothenic acid0.15 mg(3 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33.91 mg(36 %)
Potassium437.06 mg(11 %)
Calcium170.55 mg(17 %)
Magnesium95.51 mg(32 %)
Iron3.74 mg(25 %)
Iodine0.3 μg(0 %)
Zinc1.63 mg(20 %)
Saturated fatty acids8.05 g
Cholesterol20.01 mg

Ingredients

for
4
Ingredients
350 grams Tortiglioni pasta
50 grams blanched almonds
1 bunch Basil (big)
2 garlic
salt
freshly ground peppers
80 grams grated pecorino romano
100 milliliters olive oil
1 green Bell pepper
250 grams Cherry tomatoes
Basil (for garnish)
How healthy are the main ingredients?
pecorino romanoalmondBasilgarlicsaltolive oil

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.