Farfalle with Artichokes and Prosciutto
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(0 votes)
Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
594
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.4 g | (45 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
