Pasta with Peas and Beans
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
593
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 564 mg | (14 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cut beans into strips. Blanch peas in salted boiling for 4 minutes, then drain. Blanch beans 8 minutes, then drain.
2.
Rinse, trim and cut scallions crosswise into rings.
3.
Heat 4 tablespoons oil in a pan. Add scallions and cook until softened. Add peas and beans and sauté briefly. Season with salt and pepper and set aside. Cook tagliatelle in plenty of salted boiling water until al dente. Drain, reserving 1 cup cooking water. Toss vegetables, 1 tablespoon of the cooking water, basil, and saffron threads. Mix vegetables thoroughly with pasta. Season with additional salt and pepper if needed and serve sprinkled with shaved Parmesan.
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