Summer Pasta

Health score
19%
Summer Pasta
60 min.
6
783kcal

Suggestions

чувак я не ванга откуда мне знать ну может лет 40

Ingredients

  • tablespoon butter 
  • medium carrots divided
  • 0.5 cup basil fresh divided chopped
  •  garlic clove minced
  •  spring onion chopped
  • oz mascarpone cheese 
  • tablespoons olive oil divided
  • small onion chopped
  • 0.8 cup parmesan cheese freshly grated
  • 17.6 oz pappardelle 
  • oz pancetta 
  • teaspoon salt divided
  • 0.8 cup vegetable stock divided
  • lb to 3 sized squashes yellow divided
  • lb zucchini divided

Equipment

  • food processor
  • frying pan
  • blender
  • mandoline
  • dutch oven
  • peeler

Directions

  1. Cut 1 squash, 1 zucchini, and 1 carrot into 1/4-inch-thick slices.
  2. Place in a Dutch oven; add onion, garlic, 1/2 cup vegetable broth, 3 Tbsp. olive oil, and 1/2 tsp. salt. Cover and cook over medium-low heat, stirring occasionally, 20 to 30 minutes or until vegetables are very tender. Stir in 1/4 cup basil; cool 10 minutes.
  3. Meanwhile, saut prosciutto in a lightly greased large nonstick skillet over medium heat 6 to 8 minutes or until browned and crisp; remove from skillet. Wipe skillet clean.
  4. Process cooked squash mixture and remaining 1/4 cup broth in a blender or food processor until smooth. Wipe Dutch oven clean.
  5. Cook pasta in Dutch oven according to package directions; drain, reserving 1 cup hot pasta water. Return hot cooked pasta to Dutch oven.
  6. Cut remaining squash, zucchini, and carrot lengthwise into very thin, ribbon-like strips using a mandoline or Y-shaped vegetable peeler. Stack ribbons, and cut in half lengthwise.
  7. Melt butter with 1 Tbsp. olive oil in skillet over medium heat; add vegetable ribbons, green onions, and remaining 1/2 tsp. salt, and saut 5 minutes or just until tender.
  8. Transfer to a plate, and cover.
  9. Cook squash mixture, mascarpone cheese, and 1/4 cup Parmesan cheese 3 to 4 minutes or just until sauce is hot and cheese is melted.
  10. Pour sauce over pasta; toss to coat, adding desired amount of reserved hot pasta water to thin sauce, if necessary. Top with vegetable ribbons, prosciutto, and remaining 1/2 cup Parmesan cheese and 1/4 cup basil.
  11. Drizzle with remaining 1 Tbsp. olive oil.
  12. Note: We tested with Bionatur Organic Pappardelle Traditional Egg Pasta.

Nutrition Facts

Calories783kcal
Protein11.64%
Fat52.35%
Carbs36.01%

Properties

Glycemic Index
65.31
Glycemic Load
26.86
Inflammation Score
-10
Nutrition Score
27.961739166923%

Flavonoids

Apigenin
0.01mg
Luteolin
0.04mg
Isorhamnetin
0.58mg
Kaempferol
0.21mg
Myricetin
0.02mg
Quercetin
3.56mg

Nutrients percent of daily need

Calories:783.27kcal
39.16%
Fat:45.73g
70.35%
Saturated Fat:18.94g
118.35%
Carbohydrates:70.77g
23.59%
Net Carbohydrates:65.47g
23.81%
Sugar:6.99g
7.76%
Cholesterol:136.02mg
45.34%
Sodium:925.62mg
40.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.88g
45.76%
Selenium:74.22µg
106.03%
Vitamin A:4681.63IU
93.63%
Manganese:1.08mg
53.79%
Phosphorus:379.5mg
37.95%
Vitamin C:30.09mg
36.47%
Vitamin K:36.79µg
35.04%
Vitamin B6:0.58mg
29.16%
Calcium:235.98mg
23.6%
Magnesium:87.6mg
21.9%
Potassium:766.03mg
21.89%
Fiber:5.3g
21.19%
Vitamin B2:0.33mg
19.66%
Zinc:2.94mg
19.59%
Vitamin B1:0.29mg
19.41%
Folate:76.3µg
19.07%
Copper:0.37mg
18.34%
Vitamin B3:3.49mg
17.46%
Vitamin E:2.55mg
17.03%
Iron:2.57mg
14.3%
Vitamin B5:1.26mg
12.59%
Vitamin B12:0.51µg
8.47%
Vitamin D:0.39µg
2.58%
Source:My Recipes