Healthy Mediterranean Food

Farfalle with Herbs and Peppers

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Average: 5 (2 votes)
(2 votes)
Farfalle with Herbs and Peppers

Farfalle with Herbs and Peppers - An easy Mediterranean dinner

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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
592
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie592 kcal(28 %)
Protein18 g(18 %)
Fat12 g(10 %)
Carbohydrates97 g(65 %)
Sugar added0 g(0 %)
Roughage11.1 g(37 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E4.9 mg(41 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.8 mg(57 %)
Folate117 μg(39 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C154 mg(162 %)
Potassium692 mg(17 %)
Calcium94 mg(9 %)
Magnesium94 mg(31 %)
Iron3.8 mg(25 %)
Iodine4 μg(2 %)
Zinc2.4 mg(30 %)
Saturated fatty acids1.8 g
Uric acid98 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 Red Bell pepper
2 handfuls mixed Fresh herbs (such as basil, parsley, chervil)
1 tsp black peppercorns
6 ozs Cherry tomatoes
4 Tbsps olive oil
2 garlic cloves
5 Tbsps dry white wine
18 ozs Farfalle
salt
1 Tbsp lemon juice
How healthy are the main ingredients?
olive oilgarlic clovesalt

Preparation steps

1.

Preheat oven to 220°C / 425°F or broiler.

2.

Rinse and halve peppers, remove seeds and ribs and cut into quarters. Lay pepper pieces, skin-side down, on a baking sheet lined with parchment paper. Place on the top rack of the oven and bake or broil until skin is blackened and blistered, about 15 minutes. Remove from oven and cover with a damp cloth. Let cool.

3.

Meanwhile, rinse herbs, strip leaves from stems and finely chop. Coarsely grind peppercorns in a mortar and pestle. Rinse and halve tomatoes. In a large skillet, heat the oil. Add tomatoes. Peel garlic and press through a garlic press into the skillet. Cook until tomatoes are soft, 2-3 minutes. Add wine and mix in herbs and ground pepper.

4.

Cook the pasta in salted boiling water until al dente. Remove skins from peppers with a paring knife, then cut into pieces and add to the tomatoes.

5.

Drain pasta and transfer to skillet. Toss to combine with sauce and season with salt and lemon juice. Serve immediately.