Saffron Pasta with Green Coconut Vegetables

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Saffron Pasta with Green Coconut Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
834
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie834 kcal(40 %)
Protein23.52 g(24 %)
Fat38.21 g(33 %)
Carbohydrates102.09 g(68 %)
Sugar added0 g(0 %)
Roughage2.76 g(9 %)
Vitamin A72.06 mg(9,008 %)
Vitamin D0 μg(0 %)
Vitamin E0.42 mg(4 %)
Vitamin B₁0.92 mg(92 %)
Vitamin B₂0.35 mg(32 %)
Niacin7.17 mg(60 %)
Vitamin B₆0.14 mg(10 %)
Folate222.22 μg(74 %)
Pantothenic acid0.66 mg(11 %)
Biotin0.01 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C41.79 mg(44 %)
Potassium401.06 mg(10 %)
Calcium75.08 mg(8 %)
Magnesium53.41 mg(18 %)
Iron8.21 mg(55 %)
Zinc0.86 mg(11 %)
Saturated fatty acids24.77 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
35 grams
2 tablespoons
400 grams
green Beans
250 grams
1 handful
Asparagus (bamboo shoots)
1 small can
400 grams
1 tablespoon
1 tablespoon
400 milliliters
Pepper (from the mill)
½ handful
fresh Dill

Preparation steps

1.

Toast the pine nuts with the shredded coconut in a dry frying pan until fragrant. Remove to a bowl to cool. Trim the green beans, rinse and cook for about 12 minutes in boiling salted water. Rinse in cold water and drain. Pinch back the ends of the snow peas and rinse with the sprouts in a colander; drain. Bring a large pot of salted water to a boil, add the saffron and cook the pasta until al dente. Heat the oil in a pan. Cook the beans with the curry paste. Add the snow peas and sprouts and sauté 2-3 minutes. Pour in the coconut milk and season with salt and pepper. Rinse the dill, shake dry, pluck off the tops and chop coarsely. Add with pine nuts and shredded coconut for coconut vegetables. Drain the pasta and serve alongside the vegetables or add the noodles to the pan with the vegetables and serve.