Penne

with spinach and walnut pesto
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Penne
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Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
756
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie756 cal.(36 %)
Protein23 g(23 %)
Fat32 g(28 %)
Carbohydrates93 g(62 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E6.8 mg(57 %)
Vitamin K254.4 μg(424 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.5 mg(36 %)
Folate163 μg(54 %)
Pantothenic acid0.9 mg(15 %)
Biotin13.2 μg(29 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C48 mg(51 %)
Potassium881 mg(22 %)
Calcium240 mg(24 %)
Magnesium139 mg(46 %)
Iron4.7 mg(31 %)
Iodine18 μg(9 %)
Zinc3.3 mg(41 %)
Saturated fatty acids5.9 g
Uric acid124 mg
Cholesterol8 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
40 grams chopped Walnut
8 Tbsps olive oil
1 tsp fresh rosemary
40 grams Parmesan
2 garlic cloves
250 grams Spinach
1 onion
4 sun-dried Tomatoes
salt
freshly ground pepper
500 grams Penne
How healthy are the main ingredients?
Spinacholive oilWalnutParmesanrosemarygarlic clove

Preparation steps

1.

Sauté walnuts briefly in 1 tablespoon olive oil. Mix in rosemary. Break Parmesan into small pieces. Peel garlic. Puree walnuts with Parmesan cheese, garlic and 6 tablespoons olive oil.

2.

Rinse and trim spinach. Peel and dice onion. Cut sun-dried tomatoes into small cubes. In the remaining olive oil, sauté onion and sun-dried tomatoes. Add spinach and cook until wilted. Season with salt and pepper.

3.

Cook penne in plenty of salted boiling water until al dente, according to package directions. Drain pasta and mix with spinach and sun-dried tomatoes. Serve pasta topped with walnut pesto.

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