Pasta Salad with Asparagus
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
404
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 93.1 μg | (155 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 737 mg | (18 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls Arugula
- 400 grams thin white Asparagus
- 150 grams Snow peas
- salt
- 350 grams Whole Wheat Penne
- 3 Tbsps olive oil
- 40 milliliters white balsamic vinegar
- peppers
- coarse Sea salt
Preparation steps
1.
Rinse arugula and spin dry. Rinse asparagus, peel and trim off woody ends. Rinse snow peas and cut into 3 cm (approximately 1 inch) pieces. Bring a pot of salted water to a boil and cook asparagus for about 12 minutes. Add snow peas and cook for an additional 4 minutes. Reserve 100 mL (approximately 3 ounces) of the water from the vegetables. Drain and rinse vegetables with cold water. Cook pasta in salted, boiling water until al dente.
2.
Whisk together reserved asparagus water, oil and vinegar. Season with pepper and sea salt to taste. Mix pasta with vegetables and dressing. Transfer to plates and add arugula.
