Pasta with Fish and Tomato
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
503
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 230 μg | (115 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams spinach Tagliatelle
- 16 Cherry tomatoes
- 400 grams Cod (about 100 grams each)
- lemons
- olive oil
- 50 milliliters Vegetable broth
- salt
- freshly ground peppers
- ground paprika
- Aluminum foil
Preparation steps
1.
Rinse cod and pat dry. Drizzle with a little oil and lemon juice and season with salt, pepper and paprika. Let marinate about 15 minutes. Meanwhile, cook tagliatelle in plenty of salted boiling water just until al dente. Drain and mix with 3 tablespoons olive oil. Season with pepper. Rinse tomatoes. Use a knife to make a crosswise hatch on the top of each tomato.
2.
Divide pasta and tomatoes among four large pieces of aluminum foil. Top with fish fillets, drizzle with a little broth and seal foil. Place foil packets on a grill and cook 15-20 minutes. Open packets, sprinkle with paprika and serve immediately.
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