Conchiglie with Peppers and Feta Cheese
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
523
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 431 mg | (11 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Conchiglie
- salt
- peppers
- 2 Red Bell pepper
- 1 tsp vegetable oil
- 200 grams Feta
- 1 Tbsp mild Ajvar (Chile paste)
- 1 tsp Tomato paste
- 50 milliliters Vegetable broth
- ½ bunch thyme
- freshly ground peppers
Preparation steps
1.
Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Crumble feta. In a small pot, mix Ajvar, tomato paste and broth. Add thyme sprigs and season with salt and pepper. Heat until warm. Cook pasta in plenty of boiling salted water until al dente.
2.
Sauté peppers in oil and add broth mixture (remove thyme). Heat until warmed through. Drain pasta, mix with peppers and season with salt and pepper. To serve, divide pasta among plates and sprinkle with thyme leaves and feta cheese.
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