Pasta with Bell Peppers and Avocado Salsa
Pasta with bell peppers and avocado salsa - Crunchy, crisp vegetables with creamy avocado - delicious!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 44 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 198 mg | (208 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams Fusilli
- salt
- 1 ripe Avocado
- 2 Tbsps lemon juice
- peppers
- Tabasco sauce
- Chives
- 1 yellow Bell pepper
- 1 Red Bell pepper
- 1 green Bell pepper
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
Preparation steps
Cook fusilli in boiling salted water according to package directions until al dente. Drain well and set aside.
While the pasta cooks, halve avocado, remove seeds, scoop flesh from the shell, sprinkle with lemon juice and mash in a bowl with a fork. Season with salt, pepper and a few splashes of Tabasco sauce. Rinse chives, shake dry and cut into rolls. Add chives to avocado.
Rinse bell peppers, trim and cut into small cubes. Peel onion and garlic and chop finely.
Heat oil in a pan. Add onion, garlic and diced bell peppers and sauté over medium heat for about 3-4 minutes. Add fusilli and cook until warmed through. Season with salt and pepper, divide among 4 plates and garnish with the avocado salsa.
