Penne with Leeks and Almonds
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(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
795
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 795 cal. | (38 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 64.3 μg | (107 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Toast almonds in a dry pan until light brown.
2.
Grind 100 grams (approximately 4 ounces) almonds with the white bread and a little salt in a food processor. Stir in oil and creme fraiche and season with pepper.
3.
Trim leeks, rinse and cut the white and light green parts into rings. Cook penne in plenty of boiling salted water until al dente. Blanch leeks in boiling salted water for about 5 minutes. Drain the leeks and penne and mix with almond sauce. Transfer to plates, sprinkle with Parmesan and remaining almonds and serve garnished with basil leaves.
