Fusilli with Vegetables and Sausage
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
711
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 509 mg | (13 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Fusilli
- salt
- freshly ground peppers
- 1 tsp sugar
- 150 grams chopped Tomatoes (canned)
- 2 garlic cloves
- 1 small red dried chili pepper
- 4 Tbsps black Olives
- 2 Tbsps coarsely chopped Basil
- cold-pressed olive oil
- 3 Italian sausage
Preparation steps
1.
Peel garlic and chop finely. Crush chile pepper in a mortar. Cut sausages into thin slices. Heat 3 tablespoons oil in a saucepan and sauté the garlic in it briefly (do not brown!). Add the sausage and cook briefly, then add the tomatoes. Cook until slightly reduced over medium heat, about 5 minutes. Season with sugar, salt, pepper and chile pepper (to taste, 1 pinch or the whole pod).
2.
Cook fusilli in plenty of boiling salted water until al dente and drain well. Mix fusilli with the sauce, olives, basil and a tablespoon of olive oil. Serve immediately.
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