Pasta Salad with Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
515
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 10.2 g | (10 %) | ||
| Fat | 29.98 g | (26 %) | ||
| Carbohydrates | 54.78 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 138.06 mg | (17,258 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.73 mg | (6 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.85 mg | (7 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 37.3 μg | (12 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17.99 mg | (19 %) | ||
| Potassium | 678.94 mg | (17 %) | ||
| Calcium | 76.96 mg | (8 %) | ||
| Magnesium | 22.7 mg | (8 %) | ||
| Iron | 2.92 mg | (19 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 3.78 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Cherry tomatoes
- 150 grams white button Mushroom
- 1 Fennel bulb
- 4 Tbsps White vinegar
- 8 Tbsps olive oil
- salt
- freshly ground peppers
- 50 grams Arugula
- 250 grams Fusilli
Preparation steps
1.
Rinse and halve tomatoes. Clean and slice mushrooms. Rinse and finely chop fennel. Whisk vinegar with olive oil, season with salt and pepper and toss prepared ingredients wtih the dressing. Let rest for 30 minutes.
2.
Rinse and spin dry arugula, cut into strips, if desired.
3.
Cook pasta in plenty of boiling salted water until al dente, drain, rinse in cold water and drain again. Combine pasta with vegetables and arugula, place into a bowl and serve.
