Fusilli with Tomato Vinaigrette
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 929 mg | (23 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Beefsteak tomato
- ½ bunch Basil
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar (or subsitute mild white wine vinegar)
- 2 garlic cloves
- salt
- freshly ground black peppers (from the mill)
- 400 grams Fusilli
Preparation steps
1.
For the tomato vinaigrette: Blanch the tomatoes in boiling water. Rinse with cold water, peel, quarter and remove seeds. Purée half of the tomatoes and cut the rest into cubes. Rinse and dry the basil. Reserve some leaves for garnish and cut the rest into fine strips.
2.
Mix diced tomatoes and the purée with the olive oil and vinegar. Peel the garlic, press through a garlic press into the tomatoes. Season with salt and pepper. Fold in the strips of basil.
Cook the fusilli until al dente in salted water. Drain and rinse with cool water. While the fusilli is still warm, combine it with the tomato vinaigrette. To serve, garnish with basil and serve immediately.
