Pasta with Bell Peppers and Onion Sauce
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
512
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 onions
- 2 carrots
- 2 yellow Bell pepper
- 250 grams Cherry tomatoes (Red and yellow)
- 2 Tbsps olive oil
- 250 milliliters Vegetable broth
- 1 sm can Saffron (0.1 grams)
- salt
- freshly ground peppers
- ½ tsp ground paprika (sweet)
- 400 grams Fusilli
- 2 Tbsps butter
- 2 Tbsps freshly chopped Fresh herbs (such as dill, parsley, chives)
- 1 Tbsp Caper (from a jar)
- Dill (for garnish)
Preparation steps
1.
Peel onions and cut into wedges. Peel carrot and grate or julienne. Rinse bell peppers, remove seeds and ribs, cut into strips and cut strips in half again. Rinse tomatoes and cut in half. Heat oil in a saucepan and sauté onions with carrots and peppers for 2-3 minutes. Then add broth and season with saffron, salt, pepper and paprika. Cover and simmer for 6-8 minutes. Add tomatoes and simmer another 2-3 minutes.
2.
Cook pasta in a pot of boiling salted water until al dente. Then drain. Melt butter in a pan, add pasta, mix and season with a little salt. Add herbs and mix.
3.
Add capers and prepared vegetables. Mix all together in the pan and arrange on plates. Serve garnished with dill.
