Tagliatelle with Broccoli and Nuts

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Tagliatelle with Broccoli and Nuts

Tagliatelle with Broccoli and Nuts - Nutty pasta with delicious vegetables!

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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
637
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie637 kcal(30 %)
Protein22 g(22 %)
Fat26 g(22 %)
Carbohydrates74 g(49 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.8 μg(4 %)
Vitamin E7.5 mg(63 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.5 mg(36 %)
Folate68 μg(23 %)
Pantothenic acid1 mg(17 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C42 mg(44 %)
Potassium491 mg(12 %)
Calcium221 mg(22 %)
Magnesium108 mg(36 %)
Iron2.8 mg(19 %)
Iodine20 μg(10 %)
Zinc3.2 mg(40 %)
Saturated fatty acids4.8 g
Uric acid96 mg
Cholesterol10 mg
Author of this recipe:

Ingredients

for
4
Ingredients
400 grams
1
1
1
1
100 grams
1 tablespoon
100 milliliters
100 milliliters
50 grams

Preparation steps

1.

Cook pasta in boiling salted water according to package instructions until al dente. Drain.

2.

Rinse broccoli and separate florets. Cut florets and stalk into small pieces. Peel and chop garlic and onion. Rinse chile pepper and halve, remove seeds and ribs, cut into small cubes.

3.

Toast walnuts in a dry pan, cool and chop. 

4.

Heat oil in a pan. Saute onion, garlic and chile pepper for a few minutes. Add broccoli and saute briefly. Deglaze pan with white wine and stock. Season with salt and pepper, simmer for about 10 minutes on medium heat.

5.

Add pasta to the pan and mix well. Grate Parmesan over pasta and season with salt, pepper and freshly grated nutmeg, add walnuts. Arrange in plates and serve.