Fettuccine with Artichokes and Capers
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 70.5 g | (235 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 447 μg | (149 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 2,438 mg | (61 %) | ||
| Calcium | 415 mg | (42 %) | ||
| Magnesium | 223 mg | (74 %) | ||
| Iron | 11.1 mg | (74 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 534 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
