Pasta with Roasted Parsnips
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Pasta with roasted parsnips - Pasta with autumn vegetables: simply the best there is.
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
485
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 599 mg | (15 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Parsnips (about 200 grams)
- 1 bunch parsley
- 2 garlic cloves
- 6 Cherry tomatoes
- 400 grams Spaghetti
- salt
- 3 Tbsps Canola oil
- peppers
- 1 pc medium aged pecorino romano (30 grams)
Preparation steps
1.
Peel parsnips, rinse and cut into thin sticks. Rinse the parsley, shake dry and finely chop leaves. Peel garlic and cut into sticks. Rinse tomatoes and cut into eighths.
2.
Cook pasta according to package directions in boiling salted water until al dente.
3.
Meanwhile, heat oil in a pan. Cook parsnips over medium heat, stirring, about 5 minutes until golden brown.
4.
Mix garlic and parsley into parsnips and season with salt and pepper. Add tomato pieces and toss briefly.
5.
Drain the pasta and mix with the vegetables. To serve, divide between 4 plates and top with shaved Pecorino.
