Mezze Rigatoni with Vegetables

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Mezze Rigatoni with Vegetables
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1532
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,532 cal.(73 %)
Protein55 g(56 %)
Fat10 g(9 %)
Carbohydrates300 g(200 %)
Sugar added0 g(0 %)
Roughage23.3 g(78 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K47.8 μg(80 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin18.6 mg(155 %)
Vitamin B₆0.8 mg(57 %)
Folate219 μg(73 %)
Pantothenic acid1.8 mg(30 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30 mg(32 %)
Potassium1,164 mg(29 %)
Calcium126 mg(13 %)
Magnesium256 mg(85 %)
Iron7.1 mg(47 %)
Iodine7 μg(4 %)
Zinc6.7 mg(84 %)
Saturated fatty acids1.5 g
Uric acid276 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
7 cups mezzi Rigatoni
2 Tbsps olive oil
1 clove garlic cloves (minced)
2 cups cherry Tomatoes
8 ozs Asparagus (woody ends removed)
1 ½ cups Arugula
salt
freshly ground Black pepper
How healthy are the main ingredients?
TomatoArugulaolive oilgarlic clovesalt

Preparation steps

1.
Cook the pasta in a large saucepan of salted, boiling water until 'al dente; ' 8 - 10 minutes.
2.
In the meantime, heat the olive oil in a large saute pan set over a moderate heat until hot. Add the garlic and cherry tomatoes, sautéing for 3 minutes.
3.
Add the asparagus and cover the pan with a lid. Cook for 3 - 4 minutes until tender.
4.
Drain the pasta when ready, reserving half a cup of cooking liquid, and add to the vegetables. Loosen the mixture with the cooking liquid if necessary.
5.
Remove half the asparagus and split some spears in half and roughly chop the others. Return them to the pan along with the rocket, tossing well.
6.
Adjust the seasoning to taste and spoon into bowls when serving.