Farfalle with Artichokes and Prosciutto

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Farfalle with Artichokes and Prosciutto
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Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
594
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie594 cal.(28 %)
Protein29 g(30 %)
Fat19 g(16 %)
Carbohydrates75 g(50 %)
Sugar added0 g(0 %)
Roughage13.4 g(45 %)
Vitamin A0.1 mg(13 %)
Vitamin D1 μg(5 %)
Vitamin E1.4 mg(12 %)
Vitamin K16.8 μg(28 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin13.4 mg(112 %)
Vitamin B₆0.6 mg(43 %)
Folate101 μg(34 %)
Pantothenic acid1.6 mg(27 %)
Biotin13 μg(29 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C19 mg(20 %)
Potassium943 mg(24 %)
Calcium164 mg(16 %)
Magnesium106 mg(35 %)
Iron4.4 mg(29 %)
Iodine20 μg(10 %)
Zinc3.7 mg(46 %)
Saturated fatty acids5.4 g
Uric acid154 mg
Cholesterol37 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
400 grams Farfalle
Salt and freshly ground pepper
1 Zucchini
200 grams brown button Mushroom
1 onion
1 can Artichoke bottoms
2 Tbsps olive oil
250 milliliters Vegetable broth
100 grams black olives
150 grams Prosciutto
2 Tbsps Parmesan
Basil
How healthy are the main ingredients?
olive oilParmesanZucchinionionBasil

Preparation steps

1.

Cook farfalle in salted water according to the package instructions. Drain well.

2.

Trim and rinse zucchini and mushrooms. Cut zucchini into thin strips. Cut mushrooms into slices. Peel onion and chop finely.

3.

Drain artichokes and cut in half. Heat the olive oil in a Dutch oven and add the mushrooms, zucchini and onion. Sauté briefly and pour in broth. Simmer for about 10 minutes. Add olives and artichokes and season with salt and pepper.

4.

Add farfalle and cook briefly until warmed through. Stir in the prosciutto. Sprinkle Parmesan cheese over the pasta and serve garnished with basil leaves.