Tagliatelle with Broccoli and Nuts
Tagliatelle with Broccoli and Nuts - Nutty pasta with delicious vegetables!
Healthy, because
Even smarter
Nutritional values
Broccoli contains a lot of calcium, which is important for healthy bones and teeth, among other things. Wholemeal pasta provides fibre and minerals. The chilli pepper triggers a very slight sensation of pain in us, which in turn releases endorphins, i.e. the pepper makes us euphoric.
If you want to vary a little, you can also use hazelnuts or almonds instead of walnuts. You can also add variety to the vegetables. How about zucchini or aubergine, for example.
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 226.1 μg | (377 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 491 mg | (12 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Tagliatelle
- salt
- 1 Broccoli
- 1 garlic clove
- 1 onion
- 1 red chili pepper
- 100 grams Walnut
- 1 Tbsp olive oil
- 100 milliliters dry white wine
- 100 milliliters vegetable stock
- peppers
- 50 grams Parmesan
- Nutmeg
Preparation steps
Cook pasta in boiling salted water according to package instructions until al dente. Drain.
Rinse broccoli and separate florets. Cut florets and stalk into small pieces. Peel and chop garlic and onion. Rinse chile pepper and halve, remove seeds and ribs, cut into small cubes.
Toast walnuts in a dry pan, cool and chop.
Heat oil in a pan. Saute onion, garlic and chile pepper for a few minutes. Add broccoli and saute briefly. Deglaze pan with white wine and stock. Season with salt and pepper, simmer for about 10 minutes on medium heat.
Add pasta to the pan and mix well. Grate Parmesan over pasta and season with salt, pepper and freshly grated nutmeg, add walnuts. Arrange in plates and serve.
