Penne with Asparagus and Red Bell Pepper
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
674
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 674 kcal | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 20.3 g | (18 %) | ||
| Carbohydrates | 97 g | (65 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram White pepper
- Salt and freshly ground pepper
- 1 Red Bell pepper
- 40 grams Walnut
- 500 grams Penne
- 4 Tbsps olive oil
- 2 Tbsps breadcrumbs
- 1-2 garlic cloves
- Basil
Preparation steps
1.
Rinse asparagus and snap off woody ends. Peel the bottom third of each stalk. Cut into pieces and cook asparagus in salted boiling water, about 6 minutes.
2.
Rinse and quarter pepper, remove seeds and ribs and cut into pieces. Chop walnuts. Cook penne in salted boiling water until al dente, according to package instructions.
3.
Heat 1 tablespoon olive oil in a nonstick skillet. Add pepper pieces and sauté 2-3 minutes. Remove from the pan. Add remaining olive oil. Add walnuts and breadcrumbs and sauté briefly. Peel garlic and press through a garlic press into the skillet.
4.
Drain penne and asparagus. Mix penne with asparagus and pepper pieces and season with salt and pepper. Serve penne topped with breadcrumb and walnut mixture and garnish with basil.
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