Farfalle with Bacon and Tomato Sauce
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
698
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Farfalle
- salt
- 1 garlic clove
- 150 grams Bacon (sliced)
- 400 grams diced Tomatoes (canned)
- 1 scoop Mozzarella (about 125 g)
- 3 sprigs Basil
Preparation steps
1.
Cook the farfalle in boiling salted water until al dente. Peel and finely chop the garlic. Cut the bacon into strips, and cook in a pan with the oil. Add the garlic, sauté briefly, then add the tomato. Season to taste with salt and pepper, and simmer over medium heat for 10 minutes.
2.
Drain the mozzarella and tear into pieces. Rinse and dry the basil. Remove the leaves and coarsely chop. Drain the pasta, and add to the pan with the tomato sauce. Mix in the mozzarella and the basil, and toss until thoroughly combined. Adjust the seasoning if necessary, then divide into preheat deep plates. Garnish with freshly cracked black pepper. Serve with a fresh baguette or ciabatta.
