Read on below ad

Pasta Salad with Vegetables

0
(0 votes)
Rate recipe
Difficulty:
easy
Preparation:
1 hr
Preparation
Calories:
515
calories
Calories
Read on below ad
1 serving contains
(Percentage of daily recommendation)
Calorie515 cal.(25 %)
Protein10.2 g(10 %)
Fat29.98 g(26 %)
Carbohydrates54.78 g(37 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A138.06 mg(17,258 %)
Vitamin D0 μg(0 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.85 mg(7 %)
Vitamin B₆0.09 mg(6 %)
Folate37.3 μg(12 %)
Pantothenic acid0.25 mg(4 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17.99 mg(19 %)
Potassium678.94 mg(17 %)
Calcium76.96 mg(8 %)
Magnesium22.7 mg(8 %)
Iron2.92 mg(19 %)
Zinc0.28 mg(4 %)
Saturated fatty acids3.78 g
Cholesterol0 mg
Read on below ad

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
How healthy are the main ingredients?
olive oilArugulaFennel bulbsalt
show all ingredients

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. 

Read on below ad