Pesto Orecchiette with Roasted Cauliflower
Pesto Orecchiette with Roasted Cauliflower - Pasta always work - especially when it is so healthy and delicious!
Healthy, because
Even smarter
Nutritional values
Cauliflower is a great source of vitamin C for health-conscious gourmets. The potassium it contains helps the heart to keep in time and has a calming effect.
If you get some, it's best to use orecchiette in the whole-grain variety. This provides more fiber, vitamins, and minerals than the white flour version.
(Percentage of daily recommendation)
| Calorie | 662 cal. | (32 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 66.1 μg | (110 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104.8 μg | (35 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 85.6 mg | (90 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 9.8 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 119.6 mg | |||
| Cholesterol | 7.2 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 oz Pine nuts (2 TBSP.)
- ¾ oz parsley (0.5 Bunch)
- 1 oz Basil (1 bunch)
- 2 garlic cloves
- 1 ½ ozs Parmesan
- 4 ozs olive oil
- salt
- peppers
- 18 ozs Cauliflower
- 28 ozs Orecchiette pasta
- Nutmeg
Preparation steps
For the pesto, toast pine nuts in a hot pan without fat over medium heat, remove from pan and let cool. Wash herbs, shake dry and chop. Peel garlic and cut in half. Grate Parmesan cheese. Blend herbs, pine nuts and garlic. Gradually blend in about 3 ounces of olive oil until you have a creamy pesto. Mix in Parmesan and season pesto with salt and pepper.
Clean cauliflower, wash and divide into florets. Cook in boiling salted water for 3 minutes, rinse and drain. Along the way, cook pasta according to package directions in plenty of boiling salted water until al dente. Then drain and drain.
Heat remaining oil in a frying pan. Sauté cauliflower for 4 minutes over medium heat. Toss in pasta, season with salt, pepper and 1 pinch of freshly grated nutmeg. Drizzle pesto over top.
