Low Calorie Lunch

Pasta Salad with Shrimp and Arugula

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Pasta Salad with Shrimp and Arugula

Pasta Salad with Shrimp and Arugula - Pasta salad with a difference - delicious seafood!

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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
466
calories
Calories

Healthy, because

Even smarter

Nutritional values

A whole cornucopia of vital substances comes together here: For example, shrimps are a good source of high-quality protein, zinc and iodine. Peas have plenty of B vitamins in their baggage, while zucchini is a top supplier of iron. However, the trace element is less well absorbed from plant sources than from animal foods. But thanks to vitamin C from lemon juice, the body can absorb the iron particularly well.

Make sure that the rocket leaves look nice and green and juicy. Rucola wilts rather quickly, so you should wrap it in a damp cloth, or alternatively, you can put the ends of the stems in a glass of water.

1 serving contains
(Percentage of daily recommendation)
Calorie466 kcal(22 %)
Protein23 g(23 %)
Fat11 g(9 %)
Carbohydrates68 g(45 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.3 mg(21 %)
Folate83 μg(28 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C26 mg(27 %)
Potassium508 mg(13 %)
Calcium173 mg(17 %)
Magnesium105 mg(35 %)
Iron2.8 mg(19 %)
Iodine50 μg(25 %)
Zinc3.2 mg(40 %)
Saturated fatty acids3.6 g
Uric acid163 mg
Cholesterol74 mg

Ingredients

for
4
Ingredients
350 grams Fusilli
salt
100 grams peas
1 zucchini
1 garlic
2 tablespoons olive oil
Arugula (40 grams)
150 grams shrimp (in brine, cooked)
50 grams Crème fraiche
2 tablespoons lemon juice
peppers
1 piece Parmesan (20 grams)
How healthy are the main ingredients?
Parmesanolive oilsaltzucchinigarlicArugula

Preparation steps

1.

Cook pasta in salted boiling water until al dente. Drain, rinse and let pasta drain again. Let cool.

2.

Meanwhile, thaw peas. Rinse, trim and slice zucchini. Peel and finely chop garlic.

3.

Heat oil in a pan over medium heat. Add garlic, peas and zucchini and sauté 2-3 minutes. Remove from heat and let cool.

4.

Rinse, trim and shake arugula dry. Tear arugula into smaller pieces, as needed. Rinse and drain shrimp.

5.

Mix together creme fraiche and lemon juice in a large bowl. Add prepared salad ingredients and toss to combine. Season with salt and pepper and serve with shaved Parmesan.