Pesto Pasta with Broccoli
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
708
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 257.5 μg | (429 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 739 mg | (18 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams Cashews
- 1 garlic clove
- 1 handful cilantro
- 2 handfuls Basil
- 3 Tbsps sesame oil
- 4 Tbsps olive oil
- 1 splash lemon juice
- salt
- freshly ground peppers
- 1 Broccoli (500 g)
- 500 grams Pasta (such as Campanelle)
- 1 red chili pepper
Preparation steps
1.
Toast the cashews briefly in a hot pan then cool.
2.
Peel the garlic. Rinse the cilantro and basil, shake dry and puree with the garlic, cashews, sesame oil and 3 tablespoons of olive oil into a creamy pesto. Season with lemon juice, salt and pepper.
3.
Rinse, trim and cut the broccoli into individual florets. Cook the pasta in a large pot of salted water. Add the broccoli approximately 5 minutes before the end of cooking. The pasta and broccoli should both be al dente.
4.
Rinse the chile, cut lengthwise, remove seeds and chop. Fry the chile in a pan with the remaining olive oil.
5.
Drain the pasta and broccoli and add to the chili in the pan. Add the pesto and stir. Divide onto plates and serve hot.
