Pappardelle Pasta with Carrots

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Pappardelle Pasta with Carrots
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
600
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie600 cal.(29 %)
Protein21 g(21 %)
Fat21 g(18 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage9.1 g(30 %)
Vitamin A2.2 mg(275 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K22.9 μg(38 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.4 mg(29 %)
Folate63 μg(21 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C4 mg(4 %)
Potassium681 mg(17 %)
Calcium186 mg(19 %)
Magnesium83 mg(28 %)
Iron2.3 mg(15 %)
Iodine44 μg(22 %)
Zinc2.4 mg(30 %)
Saturated fatty acids9.4 g
Uric acid83 mg
Cholesterol35 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
400 grams wide Tagliatelle
200 grams Feta
1 handful fresh Sage
salt
peppers (from the mill)
5 carrots
olive oil
How healthy are the main ingredients?
FetaSagesaltcarrotolive oil

Preparation steps

1.

Peel the carrots, quarter, then cut into small pieces. Boil pasta until al dente in salted water. Meanwhile heat 5 tablespoons of oil in a pan and fry the carrot pieces until brown. Drain the noodles, pouring a little of the noodle water in a cup and set aside.

2.

Briefly add the sage leaves to the carrots, then mix the pasta with the entire content of the pan and with 2-3 tablespoons of cooking water. Crumble the feta and stir in gently. Season with salt and plenty of pepper and serve immediately.