Pasta Salad with Artichokes
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
455
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 52.2 g | (174 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 337 μg | (112 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,811 mg | (45 %) | ||
| Calcium | 288 mg | (29 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 small Artichoke
- lemon juice (for drizzling)
- salt
- freshly ground peppers
- 2 fresh garlic cloves
- 4 Tbsps olive oil
- 250 grams Fusilli
- 1 red onion
- 100 grams Mozzarella
- 20 grams sundried Tomatoes (in oil)
- 20 grams black Olives (pitted)
- 1 Tbsp freshly cut parsley
- 2 Tbsps white balsamic vinegar
- lemon juice
Preparation steps
1.
Trim the artichokes, leaving the stem part intact. Remove the hard leaves and tops. Quarter lengthwise and drizzle with lemon juice. Season with salt and pepper, then cook in the oil for 3-4 minutes until golden brown. Pass the garlic through a press, and add to the pan. Remove the artichokes, mix with the garlic oil, let marinate for 15 minutes, then remove the garlic.
2.
Cook the pasta in boiling salted water until al dente. Remove from the water, and drain well. Peel, halve, and julienne the onion. Dice the mozzarella, and chop the tomatoes and olives. Mix the tomatoes olives, mozzarella, onion, parsley, artichokes, pasta, and balsamic vinegar. Season to taste with salt, pepper, and lemon juice. Divide into glasses and serve.
