String Bean Fettuccini
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 42 min.
Ready in
Calories:
437
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 16 ozs Green beans (washed and trimmed)
- 6 cups Kipfler potatoes (cut into large pieces)
- 32 ozs Fettuccine
- 1 cup basil Pesto
- Sea salt (to taste)
- freshly ground Black pepper (to taste)
- fresh Parmesan (to serve)
Preparation steps
1.
Place potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 12 minutes. Drain the potatoes and transfer to a large mixing bowl.
2.
Meanwhile, bring another large pot of water to a boil. When the water is boiling, add the green beans and cook until tender, about 8 minutes. Using a slotted spoon, add the beans to the large bowl with the potatoes. Do not pour the hot water out.
3.
Using the same water from the beans, adding additional if necessary, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Add cooked pasta to the bowl with the potatoes and beans.
4.
Add the pesto and reserved water into the bowl mixing until well incorporated. Season with salt and pepper. Transfer to a large serving plate or individual dishes and serve immediately with fresh Parmesan cheese.
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