Italian Pasta Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
515
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 464 mg | (12 %) | ||
| Calcium | 311 mg | (31 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Penne
- salt
- 250 grams Cherry tomatoes
- ½ Romaine lettuce
- 125 grams thin Zucchini
- 2 Tbsps lemon juice
- 1 Tbsp grained Mustard
- 10 Anchovy fillet (in oil)
- freshly ground peppers
- 6 Tbsps olive oil
- 150 grams Goat cheese
- Basil (for garnish)
Preparation steps
1.
Cook the pasta in boiling salt water until al dente. Drain the pasta, rinse in cold water, and drain again. Rinse the cherry tomatoes and halve, depending on the size.
2.
Rinse the lettuce, spin dry and cut into strips. Rinse and slice the zucchini. Pat dry and chop the anchovy fillets.
3.
Mix the mustard and lemon juice. Add the anchovies and season with salt and pepper. Add the olive oil and mix well. Mix the salad ingredients together and sprinkle with crumbled goat cheese. Season with salt and pepper. Pour the dressing over the salad. Serve garnished with basil.
