Pasta Salad with Tomatoes and Artichokes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
416
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 14.4 g | (48 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 57.2 μg | (95 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Rigatoni
- salt
- 2 handfuls Arugula
- 6 Tomatoes
- 300 grams Artichoke (in oil)
- 150 grams Yogurt (0.1% fat)
- 3 Tbsps lemon juice
- 2 Tbsps Fruit Vinegar
- sugar
- peppers
- 30 grams grated Parmesan
Preparation steps
1.
Cook pasta in boiling salted water until al dente and drain, rinse with cold water and drain again.Rinse and spin dry arugula. Rinse tomatoes, halve and core, cut into cubes. Drain artichokes, taking care to collect resulting oil. Cut artichokes into bite-sized pieces. Combine 2 tablespoons of oil, yogurt, lemon juice and vinegar. Season with sugar, salt and pepper.
2.
Combine pasta with arugula, tomatoes and artichokes. Toss salad with the dressing and place into bowls. Sprinkle with parmesan and serve.
