Pasta with Fresh Tomatoes and Ham
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
689
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 55.3 μg | (92 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 912 mg | (23 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pasta (any shape)
- 200 grams Prosciutto (in slices)
- 16 Cherry tomatoes
- 1 bunch green Asparagus
- 1 garlic clove (finely chopped)
- 1 chili pepper (cut into thin rings)
- 1 bunch mixed Fresh herbs (basil, parsley, chives, oregano)
- 1 Tbsp Caper
- 3 Tbsps olive oil
- 100 milliliters Vegetable broth
- salt
- peppers (from the mill)
Preparation steps
1.
Cook pasta until al dente according to the package instructions.
2.
Wash tomatoes.
3.
Peel the bottom third of the asparagus and cut off the woody ends. Cut into 3 cm (approximately 1 inch) pieces.
4.
Sauté asparagus, chiles, and garlic in hot oil. Pour in broth and bring to a simmer for about 5 minutes. Add the tomatoes and let simmer for another 5 minutes. Let simmer until the liquid is almost gone. Add the chopped herbs and capers. Stir in noodles. Season with salt and pepper.
To serve: Arrange pasta on a warmed plate and top with prosciutto.
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