Colorful Pasta Salad with Arugula and Bacon
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
424
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 56.9 μg | (95 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 156 mg | (4 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 160°C convection (approximately 325°F).
2.
Cook the pasta in plenty of salted boiling water until al dente. Drain, rinse with cold water and drain again. Mix pasta with 1 tablespoon olive oil. Place bacon slices on a baking sheet and bake until crispy, about 10 minutes. Let cool slightly.
3.
Mix lemon juice with remaining olive oil. Season with salt and pepper and toss with pasta. Serve pasta topped with bacon slices, arugula and shaved Parmesan.
