Orecchiette with Arugula and Tomato
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
583
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 82.1 μg | (137 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Orecchiette pasta
- 250 grams white Beans (canned)
- 1 bunch Arugula
- 4 Tomatoes
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 0.13 l Broth
- 2 Tbsps breadcrumbs
- 30 grams butter
- 50 grams grated Parmesan
Preparation steps
1.
Cook the orecchiette in boiling salted water until al dente. Drain the beans. Rinse and dry the arugula, then remove the hard stems. Slice a shallow "X" in the tomato. Blanch in boiling water, then remove. Peel, quarter and remove the seeds. Peel and finely chop the onion.
2.
Heat the olive oil in a pan, and sauté the onions. Pas the garlic through a press, then add to the onions. Mix in the tomatoes and the broth, and simmer for 5 minutes. Add the arugula and cook until wilted.
3.
Add the white beans to the sauce, then heat briefly. Toast the breadcrumbs in the butter until golden brown. Divide the pasta onto 4 plates, then top with the sauce. Garnish the plates with the toasted breadcrumbs and parmesan cheese.
