Green Tagliatelle with Beans, Pesto and Parmesan
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
568
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams potatoes
- salt
- 300 grams green Tagliatelle
- 250 grams green Beans
- freshly ground peppers
- 4 Tbsps olive oil
- 4 Tbsps Basil pesto (from a jar)
- 40 grams Parmesan
Preparation steps
1.
Peel and rinse potatoes, cut into bite-sized pieces and cook in salted water for about 20 minutes. Drain. Rinse beans and halve crosswise. Cook in heavily salted water for about 10 minutes, drain, rinse in cold water and drain again. Cook pasta in plenty of boiling salted water until al dente.
2.
Heat olive oil in a large pan and saute potatoes and beans. Season with salt and pepper. Add drained pasta and toss well. Transfer to plates and top each plate with 1 tablespoon of pesto and shaved Parmesan. Serve.
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