Spaghetti with Green Beans
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
694
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 397 mg | (40 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- 300 grams green Beans
- 400 grams Tomatoes
- 1 garlic clove
- 1 bunch Basil
- 2 Tbsps Tomato paste
- 100 grams Parmesan (freshly grated)
- 5 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Blanch the tomatoes, peel, quarter, core and cut into cubes.
2.
Peel and chop the garlic. Rinse and shake dry the basil leaves, pluck into small pieces and coarsely chop (set aside some basil leaves and 2-3 tablespoons of diced tomato for garnish). Purée everything with the tomato paste, then stir in half of the parmesan and the olive oil. Season with salt and pepper.
3.
Rinse the beans, cut off ends and cook with the pasta in plenty of boiling salted water for about 8 minutes, or until al dente.
4.
Drain pasta and beans and serve with the tomato pesto on warmed plates. Sprinkle on the remaining tomatoes and parmesan and garnish with basil.
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