Orecchiette with Vegetables
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
475
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 15.45 g | (16 %) | ||
| Fat | 16.07 g | (14 %) | ||
| Carbohydrates | 74.16 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.72 g | (19 %) |
more nutritional values
| Vitamin A | 124.95 mg | (15,619 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.23 mg | (2 %) | ||
| Vitamin B₁ | 0.85 mg | (85 %) | ||
| Vitamin B₂ | 0.53 mg | (48 %) | ||
| Niacin | 6.47 mg | (54 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 275.83 μg | (92 %) | ||
| Pantothenic acid | 0.71 mg | (12 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 159.6 mg | (168 %) | ||
| Potassium | 816.09 mg | (20 %) | ||
| Calcium | 96.95 mg | (10 %) | ||
| Magnesium | 52.87 mg | (18 %) | ||
| Iron | 4.57 mg | (30 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 0.79 mg | (10 %) | ||
| Saturated fatty acids | 1.97 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams waxy potatoes
- 4 scallions
- 1 Red chili pepper
- 2 handfuls mixed Fresh herbs (such as basil, parsley)
- 500 grams Broccoli
- 300 grams Orecchiette pasta
- salt
- 60 milliliters olive oil
- freshly ground peppers
Preparation steps
1.
Cook potatoes in boiling salted water for about 25 minutes. Drain and let cool completely.
2.
Rinse scallions, trim and cut diagonally into rings. Rinse the chile pepper (wear gloves, if desired) and chop finely. Rinse herbs, shake dry and chop finely.
3.
Rinse broccoli, trim and cut into florets. Cook in boiling salted water until al dente, about 8 minutes. Cook orechiette until tender in salted water.
4.
Peel potatoes and cut into bite-sized pieces. Heat 2 tablespoons oil and fry the potatoes until crispy, turning occasionally. Add the scallions.
5.
Mix remaining oil with the herbs and chile pepper.
6.
Drain orecchiette and broccoli. Mix with the herbs, chile pepper oil and potatoes. Season with salt and pepper and serve.
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