Garden Veg and Cheese Pasta Bowl

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Garden Veg and Cheese Pasta Bowl
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Health Score:
6,9 / 10
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:
How healthy are the main ingredients?
olive oil

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)

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.