Quick Lunch
Farfalle with Cheese Sauce
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
801
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 801 cal. | (38 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 473 mg | (12 %) | ||
| Calcium | 702 mg | (70 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Farfalle
- salt
- 1 garlic clove
- 150 grams Parmesan
- 100 grams Gorgonzola
- 100 grams Ricotta cheese
- 1 tsp cornstarch
- 100 milliliters Vegetable broth
- 100 milliliters Whipped cream
- white peppers
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Cook the farfalle in boiling salted water until al dente.
2.
Peel the garlic and pass through a press. Coarsely grate the parmesan cheese, and set half aside for garnish. Cut the gorgonzola into cubes. Add the gorgonzola, ricotta, cornstarch, the remaining parmesan, the broth, and a little cream in a saucepan. Heat the mixture until the cheese has melted, and a creamy sauce has formed. Add more cream, if necessary, and simmer until thickened. Season to taste with pepper. The sauce shouldn't need salt, but if necessary, taste the sauce and season lightly.
3.
Drain the farfalle and arrange on plates. Top with the cheese sauce, sprinkle with the parsley and remaining parmesan, and serve.
