Penne
with spinach and walnut pesto
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
756
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 756 cal. | (36 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 254.4 μg | (424 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 881 mg | (22 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Sauté walnuts briefly in 1 tablespoon olive oil. Mix in rosemary. Break Parmesan into small pieces. Peel garlic. Puree walnuts with Parmesan cheese, garlic and 6 tablespoons olive oil.
2.
Rinse and trim spinach. Peel and dice onion. Cut sun-dried tomatoes into small cubes. In the remaining olive oil, sauté onion and sun-dried tomatoes. Add spinach and cook until wilted. Season with salt and pepper.
3.
Cook penne in plenty of salted boiling water until al dente, according to package directions. Drain pasta and mix with spinach and sun-dried tomatoes. Serve pasta topped with walnut pesto.
