Blue Cheese and Pork Pasta Bowl
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
736
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 68.9 μg | (115 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 288 mg | (29 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Spaghetti
- 1 onion
- ⅔ cup diced Bacon
- 2 Tbsps Nut oil
- ½ cup shelled Walnut
- 1 cup parsley
- salt
- freshly ground Black pepper
- ⅔ cup Gorgonzola
Preparation
Kitchen utensils
1 Tablespoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Sieve, 1 große Non-stick pan, 1 deep bowl, 1 Immersion blender, 1 große Bowl, 1 Whisk, 1 Casserole dish, 1 Brush, 1 Wooden spoon, 1 Ladle
Preparation steps
1.
Cook the spaghetti in boiling, salted water until al dente, then refresh in cold water and drain.
2.
Peel and finely chop the onion. Heat the oil and fry the onion and bacon until golden brown. Add the walnuts, fry briefly, then add the pasta and fry briefly.
3.
Pick off and shred the parsley leaves. Add to the pasta and season with pepper and a little salt. Crumble the Gorgonzola over the pasta and serve at once on plates or in bowls.
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