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Conchiglie with Tomato and Olives
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 30 mins
Calories:
541
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 575 mg | (14 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
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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.
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