Fruit Pasta Plate
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
1760
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,760 cal. | (84 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 351 g | (234 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 27.9 g | (93 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,086 mg | (27 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 276 mg | (92 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Fine grater, 1 Sieve, 1 Whisk, 1 Kitchen shears, 1 Salad spinner
Preparation steps
1.
Cook the fusilli in boiling water for 8 minutes.
2.
Quickly fry the berries in hot butter, then quench with the orange juice and add the honey. Bring to the boil and simmer for 2-3 minutes on a low heat.
3.
Drain the pasta and stir into the blueberry sauce. Cook for 4-5 minutes until the pasta is al dente.
4.
Arrange the pasta on plate and serve garnished with mint.
