Broccoli Lemon Pasta
Broccoli Lemon Pasta - Creamy favorite with lemony topping
Healthy, because
Even smarter
Nutritional values
Broccoli is a great source of vitamin C. Just 50 grams cover half of an adult's daily requirement of this nutrient. Mushrooms contain folic acid, which ensures strong nerves, a good memory, restful sleep, and a balanced mood.
If desired, the mushrooms can be replaced with other mushrooms of your choice. If you don't like parsley, you can prepare the broccoli and lemon pasta with basil or oregano.
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 128.7 μg | (215 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 685 mg | (17 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 handful parsley
- 1 Tbsp butter
- 2 Tbsps whole grain breadcrumbs
- salt
- 2 sprigs thyme
- 8 ozs button Mushroom
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 4 ozs Vegetable broth
- 9 ozs Whipped cream (or coconut cream)
- 9 ozs Broccoli
- peppers
- 28 ozs Tagliatelle
- ½ organic lemon
Preparation steps
Wash parsley, shake dry, pluck leaves and chop. Heat butter in a frying pan and lightly brown breadcrumbs in it over medium heat for 2-3 minutes. Let cool, salt and mix with the parsley. Wash thyme sprigs and shake dry. Clean mushrooms and cut into quarters. Peel and finely dice shallot and garlic.
Heat olive oil in a frying pan. Sauté mushrooms in it for 3-4 minutes over medium heat. Add 1 thyme sprig, diced shallots and garlic and sauté briefly. Deglaze with vegetable stock. Add 8 ounces of cream and simmer for 5-6 minutes over low heat. Meanwhile, wash and clean broccoli and cut into small florets. Season cream sauce with salt and pepper and remove thyme sprig.
Meanwhile, cook pasta in boiling salted water according to package directions for 9-11 minutes until al dente, adding and cooking broccoli for the last 3-4 minutes.
While pasta is cooking, rinse lemon with hot water, rub dry, peel with a peeler and cut into strips. Whip remaining cream until stiff. Pluck leaves from the remaining thyme branch.
Drain the pasta and mix with the sauce. Arrange pasta in deep plates, sprinkle with breadcrumbs and lemon zest, place 1 small dollop of cream on each broccoli-lemon pasta and sprinkle with thyme leaves.
