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Garden veg and cheese pasta bowl
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 45 mins
Calories:
2877
calories
Calories
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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
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Ingredients
for
4
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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