Pasta Salad with Bell Peppers and Bacon
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
721
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 252 mg | (265 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- salt
- 100 grams Bacon (sliced)
- 1 onion
- 1 garlic clove
- 4 Bell pepper
- 4 Tomatoes
- 2 Tbsps olive oil
- 1 splash dry white wine
- Chili powder
- 50 grams black Olives (pitted)
- 2 Tbsps caperberry
- 2 Tbsps freshly chopped oregano
- 50 grams freshly grated Parmesan
Preparation steps
1.
Boil penne in salted water until al dente.
2.
Cut bacon into strips. Peel onion and garlic and finely dice both. Rinse bell peppers, cut in half, clean inside and chop. Rinse tomatoes, core and cut into quarters. Remove seeds and chop into small cubes.
3.
Sauté bacon with onion and garlic in hot oil until translucent. Add bell peppers and tomatoes and sauté briefly. Deglaze the pan with wine. Season with salt and chili powder and cook an additional 2 to 3 minutes. Chop olives. Add olives, capers, oregano and pasta to the pan. Add a little pasta water as necessary.
4.
Season pasta mixture and serve garnished with freshly grated Parmesan cheese.
