Fusilli Vegetable Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
559
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 56.6 μg | (94 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Fusilli
- salt
- 500 grams green Asparagus
- 3 Tbsps olive oil
- peppers
- 250 grams Cherry tomatoes
- 100 grams black Olives (pitted)
- 2 Tbsps white balsamic vinegar
- 150 grams Blue cheese
- 3 sprigs Lemon thyme
Preparation steps
1.
Cook the pasta in salted water until al dente. Rinse, drain and let cool briefly.
2.
Peel the bottom third of the asparagus and cut the spears into 2-3 cm (approximately 1-inch) long pieces. Sauté briefly in 1 tablespoon hot oil. Deglaze with a little water, season with salt and pepper, cover and cook until tender with a slight bite, about 6 minutes. During the last 2-3 minutes remove the lid, add the rinsed tomatoes and heat through. Remove from the heat and add olives, balsamic vinegar, remaining oil and pasta. Toss well and season to taste.
3.
Place in a bowl and serve sprinkled with crumbled cheese and plucked thyme leaves.
