Pasta with Beef and Tomatoes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 23.78 g | (24 %) | ||
| Fat | 22.87 g | (20 %) | ||
| Carbohydrates | 36.78 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.16 g | (7 %) |
more nutritional values
| Vitamin A | 95.86 mg | (11,983 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 1.12 mg | (9 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 8.78 mg | (73 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 93.15 μg | (31 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 1.68 μg | (56 %) | ||
| Vitamin C | 14.39 mg | (15 %) | ||
| Potassium | 483.17 mg | (12 %) | ||
| Calcium | 59.63 mg | (6 %) | ||
| Magnesium | 25.67 mg | (9 %) | ||
| Iron | 4.16 mg | (28 %) | ||
| Zinc | 4.13 mg | (52 %) | ||
| Saturated fatty acids | 4.35 g | |||
| Cholesterol | 50.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams
- 400 grams Cherry tomatoes
- 100 grams black Olives (pitted)
- 2 Tbsps Caper
- 4 slices Beef fillet (each about 150 grams)
- 1 gram dried italian Fresh herbs (or 400 grams canned)
- 1 garlic clove (finely chopped)
- 4 Tbsps olive oil
- salt
- peppers
Preparation steps
1.
Cook the mafaldine pasta in plenty of salted boiling water according to package instructions until al dente.
2.
Rinse and halve the tomatoes.
3.
Cut the olives into quarters.
4.
Flatten the beef and spread chopped tomatoes on it. Fold the beef and tomatoes and fix each with a toothpick. Cook in 2 tablespoons of hot oil while turning for about 4-5 minutes. Sear on all sides. Season with salt and pepper.
5.
Sauté the tomatoes, capers, garlic in residual olive oil in and fold in the dripping wet noodles. Season with salt and pepper. Serve on warmed plates with sliced beef rolls (remove the toothpicks).
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