Pumpkin Penne Pasta
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
576
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 727 mg | (18 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cut the pumpkin flesh into small cubes. Peel the shallot and finely chop. Heat butter in a pan and saute the shallot and pumpkin in it until translucent. Pour in the white wine and let simmer for about 10 minutes over low heat.
2.
Cook the penne in salted water until al dente. Drain, rinse with cold water and drain.
3.
Rinse the sage, shake dry, pluck and chop the leaves. Chop the almonds or cut into slices.
4.
Add about half the Parmesan along with the sage into the pumpkin, stir in the lemon juice and honey, and season with salt and pepper.
Add the cooked pasta into the pumpkin (add with a little pasta water) and transfer to plates. Serve sprinkled with the remaining Parmesan and almonds.
