Fusilli with Ground Meat and Vegetables
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
706
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 1,131 mg | (28 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Bell pepper (green and yellow)
- 1 onion
- 1 garlic clove
- 2 stalks Celery
- 6 Tomatoes
- 400 grams Ground meat (mixed)
- 2 Tbsps olive oil
- 150 milliliters Beef broth
- 400 grams Fusilli
- salt
- peppers
- 4 Tbsps freshly grated Parmesan
Preparation steps
1.
Rinse and halve peppers, then remove seeds and ribs and chop. Peel and finely chop onion and garlic. Rinse, trim and thinly slice celery. Rinse tomatoes, quarter, core and dice.
2.
Fry ground beef in oil until browned and crumbly. Add onion, garlic, peppers and celery and sauté briefly. Add tomatoes and broth. Simmer on low heat about 20 minutes.
3.
Cook the pasta in salted boiling water until al dente.
4.
Season the sauce with salt and pepper. Stir in drained pasta and divide among bowls.
5.
Serve with Parmesan.
