Pasta with Broccoli, Garlic and Walnuts
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
576
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 227.5 μg | (379 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Red chili pepper
- 2 garlic cloves
- 1 Broccoli (600 grams)
- salt
- 400 grams Penne
- 2 Tbsps butter
- 2 Tbsps olive oil
- freshly ground peppers
- 50 grams Walnut (coarsely chopped)
Preparation steps
1.
Rinse and halve chile pepper lengthwise, remove seeds and ribs, and cut into thin strips. Peel and thinly slice garlic.
2.
Rinse broccoli and divide into florets. Blanch broccoli in plenty of salted boiling water, 4-6 minutes. Cook pasta in plenty of salted boiling water until al dente.
3.
Heat butter and oil in a pan. Add garlic and fry until translucent. Add chile, broccoli and pasta and sauté briefly. Season with salt and pepper, sprinkle with walnuts and serve hot.
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