Pasta with Tomato Pesto
Pasta with tomato pesto - Pasta happiness with a nutritional kick
Healthy, because
Even smarter
Nutritional values
Spelt is related to wheat, but is usually better tolerated. Preferably use the whole grain variety, as it contains a lot of fiber, which promotes digestion.
Those who want to save calories can replace some or all of the whole spelt pasta with more zucchini and carrot pasta.
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.3 g | (54 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 48.3 μg | (81 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 7.4 μg | (4 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 8 ozs sun-dried tomatoes
- 1 stalk Celery
- 5 ozs Cherry tomatoes
- 3 Tbsps almonds
- ½ tsp ground paprika
- 1 tsp thyme leaves
- 1 tsp lemon juice
- 2 Tbsps olive oil
- salt
- peppers
- 24 ozs Spelt- Whole Grain Pasta (or gluten free pasta)
- 22 ozs small Zucchini
- 2 carrots
- ¾ oz parsley (0.5 Bunch)
Preparation steps
For the pesto, chop 3 Tbsp of the dried tomatoes. Clean, wash, and chop the celery and cherry tomatoes. Finely puree everything with almonds, paprika powder, thyme, and lemon juice. Stir in 1 tablespoon of oil and season with salt and pepper.
Cook pasta according to package instructions in plenty of boiling salted water until al dente. Meanwhile, clean and wash zucchini and carrots and cut long strips with a peeler. Chop remaining dried tomatoes. Wash parsley, shake dry and chop leaves finely.
Heat the remaining oil in a frying pan. Stir fry vegetable noodles in it for 2-3 minutes over medium heat.
Drain the pasta and leave to drain. Mix with dried tomatoes and half of the pesto and season with salt and pepper. Divide pasta among plates, drizzle with a little pesto and sprinkle with parsley.
