Penne with Pesto and White Beans
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
2010
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,010 cal. | (96 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 370 g | (247 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31.6 g | (105 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 260 μg | (87 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 2,094 mg | (52 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 402 mg | (134 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 432 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 cups Penne
- salt
- 1 ¼ cups White bean (canned)
- ½ cup fresh Basil
- ½ cup Arugula
- 1 sprig parsley
- 1 garlic clove
- ¼ cup shelled almonds
- ¼ cup olive oil
- 1 organic lemon
- 1 Tbsp fresh, chopped Parmesan
- freshly ground White pepper
Preparation steps
1.
Boil the penne in salted water until al dente.
2.
Put the beans in a sieve. Rinse and drain.
3.
Rinse and shake the basil, rocket and parsley leaves dry. Discard any discolored leaves. Put the leaves in a food processor.
4.
Peel the garlic clove and add it to the herbs along with the almonds. Pour in the olive oil and 1-2 tbsp of the penne water. Puree until smooth.
5.
Remove the zest from the lemon. Squeeze out the juice. Season the pesto with the lemon juice, salt and pepper.
6.
Put the beans in with the penne during the last 2 minutes of cooking time. Drain.
7.
Combine the pesto with the beans and penne. Divide among the plates. Garnish with the lemon zest and parmesan. Serve.
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