Broccoli Pesto Pasta
Glicemia: 25Porzioni: 5Tempo di preparazione: 10minPasto: Pranzo
Micronutrienti:FolatiMagnesioCalcio
Macronutrienti per 100 g
Energia
274kcal
Zuccheri
2g
Grassi
7g
Fibre
3g
Grassi saturi
1g
Proteine
8g
Carboidrati
43g
Sodio
224mg
Ingredienti
- 500g / 18oz Dried pasta
- 1 head Broccoli
- 40g / 1.4oz Baby spinach
- 1 bunch Basil
- 10g / 0.35oz Nutritional yeast
- 60ml / 2.03fl oz Olive oil
- 60ml / 2.03fl oz Water
- 1 peeled Garlic clove
- 1 tbsp optional Lemon juice
- to taste Salt
- to taste freshly ground Black pepper
Preparazione
- Cook 500g / 18oz dried pasta as per packet instructions, then drain.
- In a high-speed blender, combine 1 head Broccoli, 40g / 1.4oz Baby spinach, 1 bunch Basil, 10g / 0.35oz Nutritional yeast, 60ml / 2.03fl oz Olive oil, 60ml / 2.03fl oz Water, 1 peeled Garlic clove, and optional 1 tbsp Lemon juice. Blend until smooth.
- Season with Salt and freshly ground Black pepper to taste.
- Combine the pesto with the drained pasta in the pot. Stir well and serve.
Micronutrienti in % del fabbisogno giornaliero
Ferro
1% del fabbisogno giornaliero
Magnesio
41% del fabbisogno giornaliero
Vitamina C
21% del fabbisogno giornaliero
Omega 3
1% del fabbisogno giornaliero
Vitamina A
33% del fabbisogno giornaliero
Calcio
37% del fabbisogno giornaliero
Folati
58% del fabbisogno giornaliero
Buono a sapersi
Store any leftover pesto in the fridge in an airtight container for up to 3 days. Optional toppings include basil leaves, hemp seeds, nutritional yeast, and vegan Italian-style hard cheese.
Condividi: