Spaghetti with Bell Pepper Pesto
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 345 mg | (9 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pesto
- 3 orange paprika
- 1 onion
- 1 garlic clove
- 1 small chili pepper
- 2 Tbsps vegetable oil
- 50 grams almonds (blanched)
- 60 grams pecorino romano (piece)
- 400 grams Spaghetti
- Basil (for garnish)
- salt
- peppers
Preparation steps
1.
For the pesto, rinse the bell peppers, cut in half, remove seeds and remove the inner ribs. Lay skin-side up on a baking sheet and bake at 250°C (approximately 475°F) until the skin blisters. Remove from the oven and peel the skin. Peel the onion and garlic, trim chile pepper, remove seeds and chop all into small pieces. Fry onion, garlic and chile pepper in oil. Add to a blender jar with bell peppers and almonds and puree. Season with salt and pepper.
2.
Cook spaghetti according to package instructions until al dente, drain and mix with the pesto. Distribute among bowls, garnish with basil and grate pecorino cheese over the top. Serve immediately.
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