Rigatoni with Green Pesto and Bell Pepper
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
718
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 718 cal. | (34 %) | ||
| Protein | 21.78 g | (22 %) | ||
| Fat | 41.27 g | (36 %) | ||
| Carbohydrates | 70.84 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.21 g | (7 %) |
more nutritional values
| Vitamin A | 212.92 mg | (26,615 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 1.32 mg | (11 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 23.9 μg | (8 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33.89 mg | (36 %) | ||
| Potassium | 540.88 mg | (14 %) | ||
| Calcium | 233.12 mg | (23 %) | ||
| Magnesium | 45.59 mg | (15 %) | ||
| Iron | 3.97 mg | (26 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 0.59 mg | (7 %) | ||
| Saturated fatty acids | 9.39 g | |||
| Cholesterol | 28.54 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Rigatoni
- 50 grams blanched almonds
- 10 Basil
- 25 grams smooth parsley
- 2 garlic cloves
- salt
- 100 grams grated pecorino romano
- 100 milliliters olive oil
- 1 Red Bell pepper
- 2 Tbsps grated pecorino romano (for garnish)
Preparation steps
1.
Toast almonds in a dry pan. Rinse herbs and shake dry. Peel garlic and chop with an immersion blender along with the herbs, almonds, pecorino and salt to taste. Gradually add the olive oil in a thin stream while blending.
2.
Rinse bell pepper, trim, cut in half, remove seeds, remove ribs and cut into strips. Cook the rigatoni in plenty of boiling salted water until al dente. After cooking rigatoni for 5 minutes, add the bell pepper strips and continue to cook. Remove about 4 tablespoons pasta cooking water and stir into the pesto, then drain rigatoni with pepper strips. Place rigatoni and bell pepper strips on plates, spread some pesto on top and serve garnished with a little pecorino.
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