Pasta Salad with Arugula
(2 votes)
(2 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
527
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 63.1 μg | (105 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 352 mg | (9 %) | ||
| Calcium | 308 mg | (31 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel garlic, chop and crush with a little sea salt. Cook pasta according to package directions in plenty of salted water until al dente. Rinse herbs and arugula and shake dry. Cut arugula into thirds or quarters. Chop herbs. Rinse chile peppers and cut into fine rings. If desired, remove the seeds from chile peppers for less spicy heat.
2.
Heat oil in a pan and sauté chile peppers and garlic. Drain pasta, mix together and heat through. Add herbs and arugula. Season with salt and pepper to taste. Divide among plates and serve sprinkled with Parmesan.
