Pasta with Pumpkin and Flaked Almonds
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
463
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 540 mg | (14 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- 2 Tbsps butter
- 1 shallot
- 350 grams Pumpkin (cleaned, peeled)
- 5 Tbsps Orange juice
- 200 milliliters Vegetable broth
- Nutmeg
- salt
- peppers
- 2 Tbsps slivered almonds
- small Sage (for garnishing)
Preparation steps
1.
Cut pumpkin pulp into cubes. Peel shallot and chop finely.
2.
Heat butter in a pan. Saute shallot for about 3 minutes. Add pumpkin cubes and saute for another 5 minutes. Add orange juice and vegetable broth and simmer for about 15 minutes on low heat.
3.
Cook pasta in a large pot of boiling salted water until al dente.
4.
Toast almonds in a dry pan until golden.
5.
Season pumpkin with nutmeg, salt and pepper and remove from heat. Place in a large bowl, toss with freshly cooked pasta and sprinkle with almonds. Garnish with sage and serve.
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