Vegetable Pasta with Parmesan Shavings
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
685
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 171 μg | (285 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 942 mg | (24 %) | ||
| Calcium | 280 mg | (28 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse broccoli and beans. Rinse snow peas. Rinse and halve cherry tomatoes. Toast pine nuts in a dry pan.
2.
Bring salted water to a boil and blanch broccoli and broad beans, covered, for about 5 minutes. Rinse in ice water and drain. Squeeze broad beans between forefinger and thumb until hard shells burst, remove them.
3.
Blanch snow peas in boiling salted water for 2 minutes and rinse in ice water. Drain in a colander. Cook pasta according to package instructions until al dente. Drain well.
4.
Heat olive oil and butter in a pan. Saute cherry tomatoes and other vegetables for about 3-4 minutes. Add pasta and toss well, season with salt and pepper. Arrange in deep plates and sprinkle with pine nuts and Parmesan. Serve.
