Linguine with Scallops, Beans, and Celery
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
467
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 12.8 mg | (85 %) | ||
| Iodine | 182 μg | (91 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 567 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse celery, clean, chop finely and simmer in hot butter in a pan for about 5 minutes. Season with salt and pepper.
2.
Cook pasta in boiling salted water until al dente, then drain and put back into the pan, with 1/2 cup of the reserved cooking liquid. Drain the beans and add, with the celery, into the pasta.
3.
Rinse the scallops, pat dry, cut smaller if necessary, season with salt and pepper, and fry for 2 minutes on each side, in a pan with hot oil.
4.
Mix the pasta with the scallops and arrange on warmed plates. Serve.
