Pasta with Basil Sauce
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
712
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 712 cal. | (34 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 390 mg | (10 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the linguine
- 18 ozs Linguine
- 3 Tbsps olive oil
- 3 cloves finely chopped garlic cloves
- 4 scallions (chopped)
- For the pesto
- 2 ozs Arugula (very finely chopped)
- 2 ozs Basil (very finely chopped)
- ¼ cup Pine nuts (chopped)
- ¼ cup pecorino romano (finely grated)
- 4 Tbsps extra virgin olive oil
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Lid, 1 Citrus juicer
Preparation steps
1.
Cook the linguine in boiling salted water according to the packet instructions. Reserve 2 tablespoon of the cooking water.
2.
Heat the oil in a frying pan and cook the garlic and spring onions for 3-4 minutes, until tender but not browned.
3.
Add the cooked linguine and stir well until heated through.
4.
For the pesto: put the rocket, basil, pine nuts, Pecorino and oil into a bowl and mix well with the reserved cooking water. Season to taste, with salt and freshly ground black pepper.
5.
Stir the pesto into the linguine and put onto warmed serving plates. Garnish with Parmesan shavings and basil.
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