Pasta with Prosciutto and Chestnuts
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
744
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 122 g | (81 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.6 g | (52 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,176 mg | (29 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Chestnuts
- 400 grams Tagliatelle
- salt
- 4 thin slices Prosciutto
- 2 sprigs Sage
- 3 Tbsps olive oil
- 20 grams butter
- 1 Tbsp lemon juice
- freshly ground peppers
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Using a small, sharp knife, cut an X into the skin of each chestnut. Place on a baking sheet and roast in the oven for about 20 minutes. Remove from oven and allow to cool briefly. Peel and chop coarsely.
3.
Cook pasta in salted water until al dente.
4.
Cut prosciutto into wide strips. Rinse sage, shake dry and pluck off leaves. Sauté prosciutto with chestnuts in a hot pan with the olive oil for 2 to 3 minutes until light golden brown. Add sage and butter and cook briefly. Add drained pasta and season with lemon juice, salt and pepper to taste. Serve on plates.
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