Fusilli with Bell Peppers, Capers and Parmesan
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
538
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Fusilli
- salt
- 2 red Bell pepper
- 4 Tomatoes
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 splash Red wine
- 2 Tbsps Caper
- cayenne pepper
- grated Parmesan (for sprinkling)
Preparation steps
1.
Cook the fusilli in boiling salted water until al dente. Rinse the bell peppers, cut in half, trim and chop. Scald tomatoes in boiling water, rinse in cold water, peel, quarter, core and dice. Peel garlic and chop finely.
2.
Sauté garlic briefly in hot oil. Add bell peppers and tomatoes to the pan and deglaze with red wine. Simmer for 3-4 minutes. Then add capers and the drained fusilli and season with salt and cayenne pepper. Transfer to plates and serve sprinkled with Parmesan.
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