Fettucine with Bacon and Cherry Tomatoes
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 42 min.
Ready in
Calories:
654
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Fettuccine
- 100 grams Artichoke hearts (jarred)
- 150 milliliters white wine
- 50 grams black Olives (pitted)
- 200 grams Cherry tomatoes
- 100 grams Bacon (sliced)
- 2 Tbsps parsley (chopped)
- 2 Tbsps olive oil
- 2 garlic cloves
- salt
- freshly ground peppers
Preparation steps
1.
Cook the fettucine in boiling salted water according to the package directions until al dente.
2.
Rinse the artichokes, drain thoroughly, then cut in half.
3.
Finely chop the olives.
4.
Rinse the cherry tomatoes.
5.
Cut the bacon into thin strips.
6.
Peel and finely dice the garlic.
7.
Heat the oil in a pan, and sauté the bacon and garlic. Mix in the olives, tomatoes, and artichokes, then deglaze with the white wine. Let the mixture simmer for 3-4 minutes. Drain the fettucine, then add to the pan with a little of the cooking water. Add the parsley to the pan, season to taste with salt and pepper, and toss to combine. Serve the fettucine on warmed plates.
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