zucchini spaghetti with artichokes and kale pesto

Ingredients for 1 person

Preparation of the recipe " Zucchini spaghetti with artichokes and pesto de kale "

1. We make the pesto beating: basil, cashews, garlic, brewer's yeast, kale leaves, oil, salt and pepper.
Add water if it is not homogeneous.
2. Make the zucchini spirals with the sprayer or with a peeler. Reserve
3. Cook the artichokes in a traditional or steamed manner.
Remove when al dente. You can sauté them or leave them like that.
4. Put a pan on the fire with a little oil and sauté the zucchini until it softens and loses the water.
5. Add pesto, stir and remove from heat.
6. We put with the base of spaghetti, 4 or 5 artichokes and apple chips

Nutritional composition per 100 grams

Composition Quantity (gr) CDR (%)
Kcalorías 364.07 19
Carbohydrates 24.54 7.9
Proteins 25.17 52.6
Fibers 55.3 184.3
Fats 16.95 [19659010] 31.9
Minerals Amount (mg) CDR (%)
Sodium 481.73 30.1
Calcium 682.22 56.9
Iron ] 13.41 167.6
Magnesium 383.85 91.4
Phosphorus 491.01 70.1
Potassium 2801.41 140.1
Vitamins Quantity (mg) CDR (%)
Vitamin A 1.05 116.8
Vitamin B1 1.16 96.8
Vitamin B2 1.35 103.8 [19659011] Vitamin B3 14.1 4 0.1
Vitamin B12 0 0
Vitamin C 103.8 115.3%