Spaghetti with Bell Pepper Pesto

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Spaghetti with Bell Pepper Pesto
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
531
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie531 cal.(25 %)
Protein20 g(20 %)
Fat17 g(15 %)
Carbohydrates72 g(48 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E6.8 mg(57 %)
Vitamin K0.5 μg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.2 mg(14 %)
Folate41 μg(14 %)
Pantothenic acid0.6 mg(10 %)
Biotin2 μg(4 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C4 mg(4 %)
Potassium345 mg(9 %)
Calcium216 mg(22 %)
Magnesium92 mg(31 %)
Iron2.1 mg(14 %)
Iodine13 μg(7 %)
Zinc2.8 mg(35 %)
Saturated fatty acids4.4 g
Uric acid69 mg
Cholesterol12 mg
Complete sugar2 g

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
How healthy are the main ingredients?
pecorino romanoalmondoniongarlic cloveBasilsalt

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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