Vegetarian Delicacy

Pesto Orecchiette with Roasted Cauliflower

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Average: 5 (3 votes)
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Pesto Orecchiette with Roasted Cauliflower

Pesto Orecchiette with Roasted Cauliflower - Pasta always work - especially when it is so healthy and delicious!

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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
662
calories
Calories

Healthy, because

Even smarter

Nutritional values

Cauliflower is a great source of vitamin C for health-conscious gourmets. The potassium it contains helps the heart to keep in time and has a calming effect.

If you get some, it's best to use orecchiette in the whole-grain variety. This provides more fiber, vitamins, and minerals than the white flour version.

1 serving contains
(Percentage of daily recommendation)
Calorie662 cal.(32 %)
Protein20 g(20 %)
Fat35 g(30 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.06 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin K66.1 μg(110 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.4 mg(29 %)
Folate104.8 μg(35 %)
Pantothenic acid1.6 mg(27 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C85.6 mg(90 %)
Potassium631 mg(16 %)
Calcium184 mg(18 %)
Magnesium92 mg(31 %)
Iron3.1 mg(21 %)
Iodine9.8 μg(5 %)
Zinc2.7 mg(34 %)
Saturated fatty acids6.3 g
Uric acid119.6 mg
Cholesterol7.2 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 oz Pine nuts (2 TBSP.)
¾ oz parsley (0.5 Bunch)
1 oz Basil (1 bunch)
2 garlic cloves
1 ½ ozs Parmesan
4 ozs olive oil
salt
peppers
18 ozs Cauliflower
28 ozs Orecchiette pasta
Nutmeg
How healthy are the main ingredients?
CauliflowerCauliflowerolive oilParmesanPine nutsparsley

Preparation steps

1.

For the pesto, toast pine nuts in a hot pan without fat over medium heat, remove from pan and let cool. Wash herbs, shake dry and chop. Peel garlic and cut in half. Grate Parmesan cheese. Blend herbs, pine nuts and garlic. Gradually blend in about 3 ounces of olive oil until you have a creamy pesto. Mix in Parmesan and season pesto with salt and pepper.

2.

Clean cauliflower, wash and divide into florets. Cook in boiling salted water for 3 minutes, rinse and drain. Along the way, cook pasta according to package directions in plenty of boiling salted water until al dente. Then drain and drain.

3.

Heat remaining oil in a frying pan. Sauté cauliflower for 4 minutes over medium heat. Toss in pasta, season with salt, pepper and 1 pinch of freshly grated nutmeg. Drizzle pesto over top.

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