Vegetable Tagliatelle with Turmeric and Pistachio Butter
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
733
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 762 mg | (19 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 1 Red chili pepper
- 2 Red onions
- 300 grams Okra
- 2 Tbsps olive oil
- salt
- freshly ground pepper
- 200 milliliters Vegetable broth
- 350 grams wide Tagliatelle
- 150 grams Shelled pistachio
- 75 grams butter
- Turmeric
Preparation steps
1.
Peel garlic and chop finely. Core chile pepper and chop finely. Peel the onions and cut into wedges. Rinse okra.
2.
Heat oil in a pot and sauté garlic, chile pepper and onions. Add okra and sauté. Season with salt and pepper. Pour in broth and bring to a boil. Reduce heat, cover and simmer about 15 minutes.
3.
Cook pasta according to package directions in plenty of boiling salted water until al dente. Toast pistachios in a pan without adding fat, until they are fragrant. Add butter and allow to melt. Stir in turmeric. Drain vegetables and pasta and toss with the pistachio turmeric butter. Arrange on plates and serve immediately.
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