Pasta with Cauliflower
Pasta with Cauliflower - Exceptionally tasty pasta and vegetables with crunchy topping!
Healthy, because
Even smarter
Nutritional values
Cauliflower and parsley provide us with plenty of vitamin C, which is important for an intact immune system, among other things.
If you get any, it is best to use whole grain orecchiette. These contain more fibre and minerals than the white flour variety.
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.8 g | (46 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 98.1 μg | (164 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 973 mg | (24 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 small Cauliflower (800 grams)
- salt
- 400 grams Orecchiette pasta
- 2 garlic cloves
- 2 red chili peppers
- 50 grams sun dried, in oil Tomatoes
- 50 grams pitted, black Olives
- 1 lemon
- ½ bunch parsley
- 1 sprig thyme
- 2 Tbsps olive oil
- 150 milliliters Vegetable broth
- 2 Tbsps Margarine (30 grams)
- 100 grams breadcrumbs
- 2 Tbsps Caper (from a jar)
Preparation steps
Rinse and dry cauliflower, divide into florets. Cook in plenty of boling salted water for 5-8 minutes or until al dente.
Cook pasta in boiling salted water according to package instructions until al dente.
While pasta is cooking, peel garlic and chop finely. Rinse and halve chile peppers, remove seeds and chop.
Pat dry tomatoes and cut into strips. Slice olives.
Rinse lemon in hot water, pat dry, grate zest and squeeze juice. Rinse parsley and thyme, shake dry and chop finely.
Drain cauliflower and rinse with cold water. Drain pasta.
Heat oil in a pan. Saute cauliflower, garlic, chilli, tomatoes and olives for a few minutes. Add broth and lemon juice. Cover and simmer for 5-10 minutes on medium heat.
Heat margarine in a pan and saute bread crumbs and lemon zest until crispy. Add parsley and thyme and remove from heat.
Combine pasta with vegetables, add capers. Arrange in 4 plates and sprinkle with breadcrumbs. Serve.
