Recipes of Manuela Abreu 3837N

Nutritionist · 3837N

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Green Pasta

Tuesday, June 12, 2018
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Total time
45 minutes
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Preparation time
10 minutes

If green is your favourite colour then read carefully 'cause you'll love this recipe!!

Ingredients
or1 clove of garlic, raw (3 g)
or30 grams of nuts, mixed
or200 grams of pasta, wholewheat, spaghetti, dried, raw
or1 medium portion of broccoli, green, boiled in unsalted water (85 g)
or3 tablespoons of spinach, baby, boiled in unsalted water (120 g)or1 fatia of tarte de maçã e pêssego (147 g)
or2 portions of asparagus, boiled in unsalted water (250 g)
or1 measure of lemon juice, fresh (10 g)
or40 grams of cheese, Parmesan, fresh
or200 grams of basil, fresh
or2 tablespoons of oil, olive (22 g)
or50 grams of oil, olive
Preparation
1.
Cook the pasta.
2.
While the pasta is cooking, make the pesto sauce in a small bowl
3.
How to make the pesto sauce: whizz the basil leaves, 2 cloves of finely chopped garlic, pine nuts, Parmesan and 50 ml of olive oil in a blender until desired texture achieved. Taste and season.
4.
How to make the pesto sauce: whizz the basil leaves, 2 cloves of finely chopped garlic, pine nuts, parmesan and 60ml of olive oil in a blender until desired texture achieved. Taste and season.
5.
Place a pan onto medium-high heat.
6.
Add 1 tbsp olive oil and add 1 clove of garlic, asparagus, and broccoli. Fry for 4-5 minutes then add the spinach
7.
Reduce the heat and add the lemon juice. Cook for 2 minutes, then season with salt and pepper to taste.
8.
Mix the pesto with the pasta once it is cooked and then add the veggies.
Nutritional information
Per 100 gPer portion (880 g)% DRI
Energy191 kcal1684 kcal84 %
Protein6 g56 g112 %
Carbohydrate18 g157 g60 %
Sugars3 g25 g28 %
Fat11 g96 g137 %
Fatty acids, total saturated2 g20 g99 %
Fiber3 g24 g96 %
Sodium35 mg311 mg13 %