Fusilli with Prosciutto and Spring Vegetables
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
529
calories
Calories
Healthy, because
Even smarter
Nutritional values
The tomatoes in this recipe add lycopene, a powerful antioxidant, while artichoke hearts are high in fiber. Prosciutto adds valuable protein.
Throw in some roasted, chopped zucchinis into this dish to add minerals such as calcium and iron.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 538 mg | (13 %) | ||
| Calcium | 297 mg | (30 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the grill to hot.
2.
Bring a large saucepan of salted water to the boil and cook the pasta until 'al dente'; usually 8-10 minutes.
3.
Arrange the quartered artichoke hearts and cherry tomatoes on a lined baking tray. Season then grill them for 5-6 minutes, turning occasionally until lightly coloured.
4.
Add the ham to the tray for a couple of minutes before you remove the cherry tomatoes and artichokes.
5.
Drain the pasta when ready and remove the artichoke, cherry tomatoes and ham at roughly the same time. Toss with the pasta and oil and spoon onto serving platters. Season and sprinkle the grated Manchego on top. Serve with strips of the flatbread on the side.
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