Spaghetti with Arugula Pesto
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
483
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 190.3 μg | (317 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
Preparation steps
1.
Cook spaghetti in salted boiling water until al dente, according to package directions. Rinse, trim and cut arugula into small pieces. Peel and chop garlic. Puree garlic with broth and arugula until smooth. Stir in olive oil and grated Parmesan cheese. Season to taste with salt and pepper.
2.
Drain the pasta, reserving 2-3 tablespoons cooking water. Toss pasta with pesto and stir in cooking water, if needed. Serve sprinkled with toasted pine nuts.
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