Pasta with Pepper and Cottage Cheese Sauce
Healthy, because
Even smarter
Nutritional values
Peppers contain various secondary plant substances that are beneficial to health. Of particular interest are luteolin and apigenin: researchers found that these two substances inhibit the formation of new sugar and fat in the body. In plain language, this means that peppers can help prevent diabetes.
Bring colour and taste to your plate: green peppers are unripe and have a pleasantly tart taste; yellow peppers hang a little longer on the bush and have a mildly spicy taste. Red peppers have reached full ripeness and have a strong yet gently sweet aroma.
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 542 mg | (14 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 red Bell pepper
- 2 onions
- 2 Tbsps olive oil
- 4 tsps hot red and sweet ground paprika (each 2 teaspoons)
- 4 Tbsps Whipped cream (to taste)
- 50 milliliters Vegetable broth
- 1 tsp Pastry flour
- salt
- 2 Tbsps scallions
- 200 grams Cottage cheese
- 500 grams short tubular pasta
Preparation steps
Rinse the peppers, trim, cut in half, remove the seeds, remove the white membranes and thinly slice. Peel the onions and thinly slice.
Cook the pasta in plenty of boiling salted water until al dente. Heat the oil in a pan and sauté the peppers and onion strips, dust with flour, pour in enough broth to cover the bottom (about 50 ml)(approximately 3 1/2 tablespoons), stir well and cook until soft. Mix in the paprika and cream and season with salt. Mix the pasta with the pepper sauce and serve hot in pasta dishes with cottage cheese and chives.
