Linguine with Scallops, Beans, and Celery

0
Average: 0 (0 votes)
(0 votes)
Linguine with Scallops, Beans, and Celery
share Share
print
bookmark_border Copy URL
Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
467
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie467 kcal(22 %)
Protein27 g(28 %)
Fat11 g(9 %)
Carbohydrates65 g(43 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D7.5 μg(38 %)
Vitamin E4.2 mg(35 %)
Vitamin K22.2 μg(37 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.3 mg(78 %)
Vitamin B₆0.4 mg(29 %)
Folate78 μg(26 %)
Pantothenic acid1.1 mg(18 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C11 mg(12 %)
Potassium771 mg(19 %)
Calcium163 mg(16 %)
Magnesium130 mg(43 %)
Iron12.8 mg(85 %)
Iodine182 μg(91 %)
Zinc4.3 mg(54 %)
Saturated fatty acids3.1 g
Uric acid567 mg
Cholesterol233 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
200 grams thick white Beans (canned)
1 stalk Celery
salt
freshly ground peppers
300 grams Linguine
1 tablespoon butter
12 trimmed Scallop (with juices)
2 tablespoons vegetable oil
How healthy are the main ingredients?
Celerysalt

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.