Baked Pasta with Fish and Vegetables
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
901
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 901 cal. | (43 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams wide Tagliatelle
- salt
- 2 carrots
- 1 onion
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 150 milliliters fish stock
- 200 milliliters Whipped cream
- 200 grams Peas (frozen)
- freshly ground peppers
- ground paprika (sweet)
- Nutmeg (ground)
- 300 grams Tuna steak
- 2 Tbsps grated Parmesan
- butter (for the baking pan)
Preparation steps
1.
Cook pasta in boiling salted water until very al dente, drain well.
2.
Preheat the oven to 180 ° C upper and lower heat.
3.
Peel carrots and onion. Dice carrots into small cubes and finely chop onion. Heat butter in a pan and saute onion until translucent. Sprinkle with flour and saute briefly. Add wine to the pan and simmer for a few minutes. Add stock and cream, simmer briefly until creamy. Add peas and carrots and season with salt, pepper, paprika and nutmeg. Rinse fish, pat dry and chop into bite-sized pieces. Mix together with pasta and Parmesan. Arrange in a buttered baking dish and bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes. Remove from the oven and serve.
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