Pappardelle with Vegetable Pesto Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
717
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 717 cal. | (34 %) | ||
| Protein | 19.62 g | (20 %) | ||
| Fat | 39.04 g | (34 %) | ||
| Carbohydrates | 73.72 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.68 g | (9 %) |
more nutritional values
| Vitamin A | 429.85 mg | (53,731 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 0.17 mg | (1 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.45 mg | (12 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 19.89 μg | (7 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 12.65 mg | (13 %) | ||
| Potassium | 377.29 mg | (9 %) | ||
| Calcium | 189.37 mg | (19 %) | ||
| Magnesium | 21.48 mg | (7 %) | ||
| Iron | 3.24 mg | (22 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.98 g | |||
| Cholesterol | 8.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
For the pasta, peel carrot and rinse zucchini. Then slice carrot and zucchini lengthwise with a peeler or on vegetable slicers into thin slices, then into about 5 mm (approxmiately 1/5 inch) wide strips.
2.
Cook pasta in a pot of boiling salted water according to package directions until al dente, add vegetables to the pot 3 minutes before the end of the cooking time, mix and continue cooking. Drain and arrange on plates. Cover with pesto (directions below) and serve garnished with walnuts.
3.
For the pesto, rinse basil, shake dry and pluck leaves from stems. Peel garlic and chop finely. Puree basil in a blender with garlic and pine nuts, then mix in Parmesan and gradually stir in olive oil.
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