Med-style Penne Bowl
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1592
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,592 cal. | (76 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 255 g | (170 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.1 g | (64 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,217 mg | (30 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 268 mg | (89 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 437 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 cups Penne
- 2 Tbsps extra-virgin olive oil
- 2 cups canned Tuna in spring water (or brine)
- 2 cloves garlic cloves (finely chopped)
- 4 sun-dried tomatoes (in oil, drained and sliced)
- ½ cup black Olives
- 2 Tbsps caperberry (in brine, drained)
- salt
- peppers
Preparation steps
1.
Cook the penne according to the instructions on the packet to ‘al dente, ’ 8-10 minutes usually.
2.
Drain the penne and place in a salad bowl. Drizzle with the olive oil.
3.
Drain the tuna and flake with a fork.
4.
Add the garlic, olives, tomatoes, capers and flaked tuna.
5.
Season with salt and pepper and mix well together. Serve hot or cold.
