Chilli Rigatoni with Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
448
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 63.7 μg | (106 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 284 mg | (28 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 11 ozs Penne
- 3 Tbsps olive oil
- 2 cloves garlic cloves (crushed)
- ½ tsp Chili powder (or to taste)
- 3 Tbsps Tomato paste
- 3 Tbsps Caper (drained)
- 8 medium Tomatoes (deseeded and chopped)
- 2 handfuls Arugula
- 2 ½ ozs Parmesan (shaved)
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Salad spinner, 1 Lid
Preparation steps
1.
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
2.
Meanwhile, heat the oil in a large pan and cook the garlic over a low heat until soft but not brown. Add the chilli powder, cook for 2 minutes then add the tomato paste and cook for 3 minutes, stirring from time to time.
3.
Add the capers, cook for 2 minutes then stir in the chopped tomatoes and remove the pan from the heat.
4.
When the pasta is cooked, drain it well and stir it into the tomato sauce. Stir in the rocket and season with salt and pepper. Spoon onto serving dishes and scatter over the shaved Parmesan.
