Penne with Basil Pesto
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
675
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 415 mg | (10 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook the penne in boiling salted water until al dente.
2.
For the pesto, rinse and dry the basil. Remove the leaves from the stems. Peel and coarsely chop the garlic. Toast the pine nuts in a dry pan until golden brown over medium heat. Remove from the heat and let cool. Add the basil, oil, pine nuts, garlic, and half of the cheese into a food processor. Puree completely, until the pesto has your desired consistency. Season to taste with salt.
3.
Drain the pasta once cooked. Transfer to plates, and top with the pesto. Sprinkle with the remaining cheese, and garnish with the basil.
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