Mediterranean Pasta Salad
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
640
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 501.1 μg | (835 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 280 μg | (93 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 195 mg | (205 %) | ||
| Potassium | 1,355 mg | (34 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Spaghetti
- 500 grams baby Spinach
- 2 red Bell pepper
- 3 potatoes
- 3 Tbsps olive oil
- 80 grams black pitted Olives
- 2 Tbsps balsamic vinegar
- 1 tsp Mustard
- 2 garlic cloves
- 6 Tbsps olive oil
- salt
- peppers
Preparation steps
1.
Cook spaghetti according to package instructions, drain, rinse in cold water and drain well. Cut bell peppers in half, remove the cores, rinse and cut into large pieces. Peel the potatoes, rinse, chop and fry in olive oil for 10 to 15 minutes. Add bell peppers and fry briefly along with the potatoes.
2.
Rinse spinach thoroughly and blanch in boiling salted water for 2 minutes. Drain, rinse in cold water and drain well. Cut olives in half and mix with all prepared ingredients in a bowl. Mix vinegar with salt and mustard. Peel garlic, squeeze through a press into the vinegar mixture, whisk in oil and season with pepper. Drizzle the dressing over the salad.
