Fettuccine with Artichokes and Capers

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Fettuccine with Artichokes and Capers
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
604
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie604 cal.(29 %)
Protein29 g(30 %)
Fat11 g(9 %)
Carbohydrates88 g(59 %)
Sugar added0 g(0 %)
Roughage70.5 g(235 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K5.2 μg(9 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.2 mg(18 %)
Niacin13.4 mg(112 %)
Vitamin B₆0.8 mg(57 %)
Folate447 μg(149 %)
Pantothenic acid2.2 mg(37 %)
Biotin27.6 μg(61 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C52 mg(55 %)
Potassium2,438 mg(61 %)
Calcium415 mg(42 %)
Magnesium223 mg(74 %)
Iron11.1 mg(74 %)
Iodine33 μg(17 %)
Zinc4.8 mg(60 %)
Saturated fatty acids2.5 g
Uric acid534 mg
Cholesterol4 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
8 young Artichoke
salt
400 grams green Fettuccine
2 red onions
1 red chili pepper
50 grams sun-dried Tomatoes (in oil)
3 Tbsps olive oil
150 milliliters dry white wine
1 Tbsp Caper
1 Tbsp thyme
freshly ground peppers
shaved Parmesan (to sprinkle)
How healthy are the main ingredients?
Tomatoolive oilthymeArtichokesaltonion

Preparation steps

1.

Remove the tough outer leaves of the artichoke, and remove the sharp tips with scissors. Quarter lengthwise and cook for 12-15 minutes in boiling salted water, until tender. Remove and let drain.

2.

Cook the pasta in boiling salted water until al dente. Peel and halve the onions, then julienne. Rinse and halve the chili. Remove the seeds and finely dice. Drain the tomatoes, and finely chop. Sauté the tomatoes with the chili and onion in the oil for 1-2 minutes. Deglaze with the wine, and add the capers and thyme. Simmer for 2-3 minutes then add the artichokes and al dente pasta. If the mixture is too dry, add a little of the pasta cooking liquid. Season to taste with salt and pepper.

3.

Serve garnished with parmesan cheese.