Pasta with Scallops, Baby Carrots and Macadamia Nuts
Healthy, because
Even smarter
Nutritional values
Macadamia nuts add valuable healthy fats and protein, while carrots are a great source of vitamin C.
This pasta tastes delicious with chicken instead of scallops.
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 959 mg | (24 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 190 μg | (95 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 538 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 14 ozs Spaghetti
- Sea salt
- 12 ozs Baby carrot (orange, red and white)
- 2 garlic cloves
- 3 Tbsps olive oil
- 3 ozs dry white wine
- freshly ground peppers
- 4 Tbsps Macadamia Nuts
- 12 large Scallop (side muscled removed)
- 1 Tbsp Dill
- freshly grated Parmesan (for garnish)
Preparation steps
Cook the pasta in boiling salted water until al dente.
Trim and peel the carrots. Peel the garlic and finely chop. In a pan, heat 1 tablespoon oil and sweat the garlic until translucent. Add the carrots and sauté. Drain the pasta and add with the white wine to the carrots. Simmer 3 minutes at medium heat. Season with salt and pepper.
Rinse the scallops and pat dry. Toast the nuts in a dry skillet, remove from heat and set aside. Pour the remaining oil into the pan, heat and cook the scallops until golden brown on both sides, season with salt. Mix the nuts, the dill and the scallops into the pasta, arrange on plates and serve garnished with Parmesan to taste.
