Pasta with Pancetta, Green Beans and Potatoes
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
792
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 792 cal. | (38 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Peel the potatoes and cut into small cubes. Cook in salted boiling water for about 10 minutes and allow to drain. Cook the pasta according to package directions in boiling salted water until al dente. Drain after cooking.
2.
Trim the green beans, rinse and blanch 5 minutes in boiling salted water. Quench in ice water and drain.
3.
Heat the olive oil and the butter in a nonstick pan. Heat the pasta, the potato cubes, green beans and pancetta while swirling. Season with salt and pepper. Serve the pan contents in soup plates and garnish with fresh Parmesan.
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