Pasta Salad with Romaine Lettuce, Tomatoes and Zucchini
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
542
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 693 mg | (17 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 180 grams Penne
- salt
- 200 grams Cherry tomatoes
- 8 leaves Romaine lettuce
- 100 grams Zucchini
- 2 Tbsps lemon juice
- 1 Tbsp Mustard (grainy)
- 5 Anchovy fillet (in oil)
- freshly ground peppers
- 2 Tbsps olive oil
- 60 grams Feta
- Basil (for garnish)
Preparation steps
1.
Cook pasta in plenty of salted boiling water until al dente. Drain, rinse with cold water and drain again. Rinse cherry tomatoes and halve or quarter, depending on size. Rinse lettuce, spin dry and cut into bite-sized pieces. Rinse, trim and cut zucchini lengthwise into very thin slices. Pat anchovy fillets dry and chop.
2.
Make dressing: Mix lemon juice with mustard. Add chopped anchovies and season with salt and pepper. Whisk in olive oil. Mix together pasta with vegetables. Sprinkle with crumbled feta and season with salt and pepper. Toss salad with dressing and serve garnished with basil.
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