Pasta with Summer Vegetables and Pesto Rosso
Pasta with Summer Vegetables and Pesto Rosso - Spicy soul food for summer
Healthy, because
Even smarter
Nutritional values
Olive oil trumps not only with essential fatty acids, but also with polyphenols. Olive oil but also with polyphenols - a real balm for heart health. Vitamins C and E and secondary plant compounds from dried tomatoes strengthen the immune system.
Did you know that Parmesan is not vegetarian because it contains animal rennet? If you would like to do without it, you can also use a hard cheese with microbial rennet for the pesto, for example Montello cheese.
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 756 mg | (19 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 5 garlic cloves
- 2 Zucchini
- 9 ozs Cherry tomatoes
- 10 Tbsps olive oil
- salt
- peppers
- 30 ozs Whole Grain Pasta (Farfalle)
- 2 Tbsps Pine nuts
- 7 ozs sun-dried tomatoes
- ¼ bunch Basil
- 1 oz Parmesan
- 1 Tbsp lemon juice
- 4 ½ ozs Buffalo mozzarella
Kitchen utensils
Preparation steps
Peel and finely dice 2 cloves of garlic. Clean, wash, and coarsely dice the zucchini. Wash and halve the cherry tomatoes. Mix everything with 2 tbsp. olive oil on a baking tray, season with salt and pepper and bake in a preheated oven at 200 °C / 400 °F for approx. 25 minutes. Meanwhile, cook farfalle in boiling salted water according to package instructions.
For the pesto, toast pine nuts in a hot skillet without fat over medium heat for 3 minutes; then let cool for 5 minutes. Coarsely chop dried tomatoes. Peel and chop remaining garlic cloves. Wash basil, shake dry, set aside a few leaves, coarsely chop the rest. Grate the Parmesan cheese. Puree everything together with some salt, pepper, lemon juice and remaining olive oil in a blender to a pesto.
Drain pasta, mix with pesto and oven vegetables and arrange on plates. Pluck mozzarella into pieces, spread over the top and sprinkle pasta with summer vegetables and pesto rosso with basil leaves set aside.
