Mezze Rigatoni with Vegetables
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1532
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,532 cal. | (73 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 300 g | (200 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.3 g | (78 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 47.8 μg | (80 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,164 mg | (29 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 256 mg | (85 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
