Hearty Pasta Salad
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
645
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 94.9 μg | (158 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 626 mg | (16 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams Rigatoni
- salt
- 6 Tbsps olive oil
- 250 grams Green cabbage
- 2 red Bell pepper
- 180 grams Dry sausage
- 2 Tbsps Mustard
- 4 Tbsps apple cider vinegar
- peppers
- 2 tsps ground paprika (sweet)
- 2 Tbsps scallions
Preparation steps
1.
Cook the pasta in boiling salted water with 1 tablespoon oil until al dente, then drain. Remove 1/2 cup of cooking water. Rinse pasta in cold water and drain.
2.
Rinse cabbage, trim, cut into thin strips and place in boiling salted water for 4 - 5 minutes. Blanch, drain, rinse in cold water and drain again. Rinse bell peppers, trim, cut in half, remove seeds and ribs and finely chop.
3.
Cut sausage into thin slices. Mix with the cabbage. Add oil with mustard and vinegar, stir in 1/2 cup of the pasta cooking water, season with salt, pepper and paprika to taste and mix with the pasta with the salad. Before serving, garnish with chives.
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