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Garden Veg and Cheese Pasta Bowl
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
2877
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 2,877 cal. | (137 %) | ||
Protein | 91 g | (93 %) | ||
Fat | 86 g | (74 %) | ||
Carbohydrates | 430 g | (287 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 33.4 g | (111 %) |
more nutritional values
Vitamin A | 0.3 mg | (38 %) | ||
Vitamin D | 0.4 μg | (2 %) | ||
Vitamin E | 2.8 mg | (23 %) | ||
Vitamin K | 22.3 μg | (37 %) | ||
Vitamin B₁ | 0.8 mg | (80 %) | ||
Vitamin B₂ | 0.7 mg | (64 %) | ||
Niacin | 30.6 mg | (255 %) | ||
Vitamin B₆ | 1.2 mg | (86 %) | ||
Folate | 312 μg | (104 %) | ||
Pantothenic acid | 2.6 mg | (43 %) | ||
Biotin | 12.4 μg | (28 %) | ||
Vitamin B₁₂ | 1.2 μg | (40 %) | ||
Vitamin C | 14 mg | (15 %) | ||
Potassium | 1,485 mg | (37 %) | ||
Calcium | 316 mg | (32 %) | ||
Magnesium | 369 mg | (123 %) | ||
Iron | 10.2 mg | (68 %) | ||
Iodine | 18 μg | (9 %) | ||
Zinc | 11.3 mg | (141 %) | ||
Saturated fatty acids | 37.2 g | |||
Uric acid | 414 mg | |||
Cholesterol | 91 mg | |||
Complete sugar | 3 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 cups Penne
- 2 ⅓ cups fresh peas
- 2 Tbsps olive oil
- 1 cup Bacon (diced)
- 2 garlic cloves (finely chopped)
- 1 cup Brie (chopped)
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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.
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