Fusili Picnic Bowl
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1442
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,442 cal. | (69 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 255 g | (170 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.9 g | (63 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 220 mg | (73 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 cups Fusilli
- 2 Tbsps olive oil
- ⅔ cup Tomatoes
- ¾ cup baby Bocconcini (drained)
- 0.333 cup preserved Anchovy fillet (drained)
- thyme (to garnish)
- 1 Tbsp thyme
- 1 Tbsp baby Caper (drained)
- salt
- Black pepper
Preparation steps
1.
Pre-heat the grill to hot.
2.
Arrange the vine cherry tomatoes on a baking tray and drizzle with the olive oil.
3.
Season then grill for 4-5 minutes until the skins start to peel away from the flesh. Remove and allow to cool to one side.
4.
Meanwhile, cook the pasta in a large saucepan of boiling, salted water until 'al dente'; usually 8-10 minutes.
5.
Strain into a colander and run under cold water until the pasta is cold.
6.
Toss together with the tomatoes, baby mozzarella balls, thyme leaves and seasoning in a large glass serving bowl. Garnish with the anchovy fillets and sprigs of thyme leaves before serving.
