Garden Veg and Cheese Pasta Bowl

0
Average: 0 (0 votes)
(0 votes)
Garden Veg and Cheese Pasta Bowl
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
750
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie750 kcal(36 %)
Protein29.58 g(30 %)
Fat31.91 g(28 %)
Carbohydrates89.19 g(59 %)
Sugar added0 g(0 %)
Roughage4.23 g(14 %)
Vitamin A261.12 mg(32,640 %)
Vitamin D0.29 μg(1 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.85 mg(85 %)
Vitamin B₂0.62 mg(56 %)
Niacin12.15 mg(101 %)
Vitamin B₆0.44 mg(31 %)
Folate170.29 μg(57 %)
Pantothenic acid1.17 mg(20 %)
Biotin2.92 μg(6 %)
Vitamin B₁₂0.73 μg(24 %)
Vitamin C9.71 mg(10 %)
Potassium390.84 mg(10 %)
Calcium118.41 mg(12 %)
Magnesium130.82 mg(44 %)
Iron5.57 mg(37 %)
Iodine1.87 μg(1 %)
Zinc4.29 mg(54 %)
Saturated fatty acids10.92 g
Cholesterol54.15 mg
Author of this recipe:

Ingredients

for
4
Ingredients
10 cups
2.333 cups
fresh peas
2 tablespoons
1 cup
Bacon (diced)
2
Garlic cloves (finely chopped)
1 cup
Brie (chopped)
How healthy are the main ingredients?
olive oil

Preparation steps

1.
Cook the pasta in boiling, salted water until al dente.
2.
Blanche the peas in boiling salt water for 3-4 min. Drain and quench with cold water.
3.
Heat the oil in a pan and fry the bacon. Add the garlic and the peas and fry for a few minutes. Stir in the cheese. Add the drained pasta and mix well so that the cheese melts slightly. Served in preheated bowls and sprinkle with ground black pepper.