Farfalle with Cucumber and Yogurt
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
570
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 737 mg | (18 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Farfalle
- 600 grams Cucumber
- 2 Tbsps butter
- 50 grams Sorrel
- 4 Tbsps Pistachio (finely chopped)
- 6 Tbsps Yogurt (0.1% fat)
- 2 Tbsps Lime juice
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Cook the farfalle in boiling salted water according to the package directions until al dente.
2.
Halve the cucumber, remove the seeds, and cut into thin 5 cm (approximately 2 inch) long strips. Heat the butter in a pan, and sauté the cucumber for 5 minutes.
3.
Chiffonade the sorrel leaves.
4.
Mix the yogurt and lime juice into the cucumbers. Season to taste with salt, pepper, and sugar.
5.
Drain the pasta and arrange on plates. Top the pasta with the cucumber strips. Garnish with the sorrel and pistachios, and serve.
