Conchiglie with Tomato and Olives

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Conchiglie with Tomato and Olives
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
541
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie541 cal.(26 %)
Protein17 g(17 %)
Fat10 g(9 %)
Carbohydrates93 g(62 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K10.1 μg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.4 mg(29 %)
Folate94 μg(31 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26 mg(27 %)
Potassium575 mg(14 %)
Calcium73 mg(7 %)
Magnesium91 mg(30 %)
Iron2.9 mg(19 %)
Iodine3 μg(2 %)
Zinc2.1 mg(26 %)
Saturated fatty acids1.5 g
Uric acid98 mg
Cholesterol0 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
500 grams Conchiglie
salt
6 Tomatoes
1 onion
100 grams black Olives (pitted)
2 Tbsps olive oil
2 Tbsps freshly chopped oregano
peppers
1 Tbsp lemon juice
How healthy are the main ingredients?
Oliveolive oiloreganosaltTomatoonion

Preparation steps

1.

Cook the conchiglie in boiling salted water until al dente. 

2.

Rinse and quarter the tomatoes. Remove the seeds and finely dice. Peel and finely dice the onion. Cut the olives into slices. Heat the oil in a pan, and sauté the onion until translucent. Add the tomatoes, olives and oregano to the pan. Season to taste with salt, pepper, and lemon juice. Drain the conchiglie, mix into the sauce, and toss until combined. Arrange the conchiglie on plates, and serve.