Pasta Salad with Shrimp and Arugula
Pasta Salad with Shrimp and Arugula - Pasta salad with a difference - delicious seafood!
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.
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 63.1 μg | (105 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 350 grams Fusilli
- salt
- 100 grams peas
- 1 Zucchini
- 1 garlic clove
- 2 Tbsps olive oil
- Arugula (40 grams)
- 150 grams shrimp (in brine, cooked)
- 50 grams Crème fraiche
- 2 Tbsps lemon juice
- peppers
- 1 pc Parmesan (20 grams)
Preparation steps
Cook pasta in salted boiling water until al dente. Drain, rinse and let pasta drain again. Let cool.
Meanwhile, thaw peas. Rinse, trim and slice zucchini. Peel and finely chop garlic.
Heat oil in a pan over medium heat. Add garlic, peas and zucchini and sauté 2-3 minutes. Remove from heat and let cool.
Rinse, trim and shake arugula dry. Tear arugula into smaller pieces, as needed. Rinse and drain shrimp.
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.
