Pasta Salad with Cherry Tomatoes and Mushrooms
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
386
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Penne
- 250 grams Mushrooms (to taste, such as button mushrooms, oyster mushrooms, etc.)
- 1 shallot
- 2 garlic cloves
- ½ bunch Arugula
- 100 grams Cherry tomatoes
- salt
- freshly ground peppers
- 1 Tbsp butter
- 3 Tbsps Red wine vinegar
- 5 Tbsps olive oil
- 3 Tbsps Orange juice
- ½ tsp Mustard
- salt
- freshly ground peppers
Preparation steps
1.
Cook pasta in boiling salted water until al dente, drain, rinse with cold water and drain.
2.
Clean mushrooms and cut into slices.
3.
Peel shallot and garlic and chop finely, then cook until translucent in hot butter. Add mushrooms and sauté briefly. Season with salt and pepper and remove from heat.
4.
Rinse arugula, trim, separate leaves, cut off the hard stems and spin dry.
5.
Rinse and halve the tomatoes.
6.
Mix vinegar, orange juice and mustard. Season with salt and pepper and whisk in oil. Mix with prepared salad ingredients and serve.
