Pasta with Goat Cheese and Arugula
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
522
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 74.1 μg | (124 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 704 mg | (18 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Rigatoni
- 100 grams Arugula
- 150 grams button Mushroom
- 1 small onion
- 1 garlic clove
- 1 can Diced tomatoes
- 1 Tbsp Ketchup
- 1 Tbsp butter
- 80 grams Goat cheese
- 30 grams Parmesan (freshly grated)
Preparation steps
1.
Cook the pasta in plenty of boiling salted water according to package label until al dente.
2.
Rinse the arugula, shake dry and remove the tough stems. Peel, halve and finely chop the onion and garlic. Rub mushrooms with a paper towel, peeled, if desired, and cut into slices. Heat butter in a skillet and saute the mushrooms, onion and garlic until tender. Add the tomatoes and simmer until heated through. Season with salt, pepper and ketchup. Drain the pasta and toss with the arugula and tomato sauce. Spoon pasta onto warmed plates. Serve sprinkled with goat cheese and Parmesan cheese.
