Pasta with Vegetables and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 699 cal. | (33 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 92.9 μg | (155 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 662 mg | (17 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams thin Tagliatelle (such as Fettuccini)
- salt
- 150 grams Broccoli
- 150 grams Celery
- 150 grams yellow paprika
- 150 grams green Peas
- 1 garlic clove
- 1 Tbsp butter
- 2 Tbsps freshly chopped Fresh herbs (such as basil, chervil, parsley, chives, tarragon, etc.)
- 300 milliliters Whipped cream
- 100 milliliters Vegetable broth
- freshly ground peppers
- 1 splash lemon juice
- 2 Tbsps toasted Pine nuts
- Basil (for garnish)
Preparation steps
Cook the pasta in boiling salted water until al dente. Rinse the celery, broccoli, and bell pepper. Trim, cut into bite-size pieces and blanch in boiling salted water. Blanch the broccoli for about 6 minutes, the celery and bell pepper for about 4 minutes and the peas for about 3 minutes, and then drain.
Peel the garlic, chop finely and sweat in a pan with melted butter. Stir in the heavy cream, broth and herbs. Season with salt, pepper, and a dash of lemon and simmer for about 5 minutes over medium heat until thickened. Blend with a hand blender until foamy. Drain the pasta, roll into nests and place in the center of warmed plates. Distribute the vegetables around the pasta, drizzle with the cream sauce and sprinkle with pine nuts. Garnished with basil leaves and serve immediately.
