Fruity Blue Cheese Pasta Bowl
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1507
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,507 cal. | (72 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 263 g | (175 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.6 g | (69 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 974 mg | (24 %) | ||
| Calcium | 461 mg | (46 %) | ||
| Magnesium | 220 mg | (73 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 cups Conchiglie
- 1 cup Gorgonzola (cubed)
- thyme (to garnish)
- 1 Tbsp Chives (finely chopped)
- salt
- Black pepper
- Chives (to garnish)
- 2 bartlett Pear (cored and diced)
Preparation steps
1.
Bring a large saucepan of salted water to the boil. Cook the pasta until 'al dente'; usually 8-10 minutes.
2.
Drain the pasta and transfer to a saucepan.
3.
Stir in the Gorgonzola while the pasta is still hot to melt it. Spoon into serving bowls and garnish with the pear around the pasta.
4.
Season with salt and black pepper, then garnish with the chopped chives, chive stalks and sprigs of thyme.
