One Pan Feta Pasta
One pan Feta pasta - Big flavor but just one pot!
Healthy, because
Even smarter
Nutritional values
Despite its relationship to onions leeks are quite easily digestible and cause hardly any digestive complaints such as flatulence. Feta promotes wound healing with vitamin C and also pushes the immune system.
The quick one-pot pasta is quickly made so it becomes the perfect after-work recipe. The recipe is also ideal as a meal prep. Simply cook several portions and store them for a few days in the refrigerator, or even up to a few weeks in the freezer so you have meals for busy days already ready!
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 734 mg | (18 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 stalks Leeks
- 2 ¾ ozs sun-dried tomato in oil (from jar)
- 2 Tbsps olive oil
- salt
- peppers
- 14 ozs Linguine
- 18 ozs Vegetable broth
- 2 ozs green or black Olives (without pits)
- 5 ozs Feta
Preparation steps
Clean leeks, cut into rings, wash and drain. Drain the tomatoes and cut them into small pieces.
Heat oil in a large pot. Sauté leeks and tomatoes for 2-3 minutes over medium heat. Season with salt and pepper and add pasta. Add broth and 24 ounces of water, bring to a boil, and simmer over low heat for about 10 minutes until pasta is cooked al dente, stirring occasionally and adding a little more water if needed.
Meanwhile, cut olives into rings, dice feta and mix into the quick one-pot pasta at the end. Season to taste and serve on plates.
