Pasta with Pepper Sauce
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
649
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 792 mg | (20 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tomatoes
- 2 Red Bell pepper
- 1 onion
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp sweet ground paprika
- 150 grams Natural yogurt
- 500 grams Tagliatelle
- 30 grams butter
- ½ tsp dried oregano
- fresh Basil (for garnishing)
Preparation steps
1.
Rinse tomatoes. Halve 2 tomatoes, remove seeds and chop. Chop remaining tomatoes. Rinse and halve bell peppers, remove seeds and ribs and cut into small cubes. Peel and chop onion. Heat olive oil in a pan and saute onion and peppers for a few minutes, stirring. Add chopped tomatoes (with seeds) and season with salt, pepper and paprika. Simmer for about 10 minutes on low heat.
2.
Meanwhile, whisk yogurt with seedless tomatoes and season with salt and pepper. Cook tagliatelle in plenty of boiling salted water until al dente and drain well. Melt butter in a pan and add pasta to the pan, season with oregano and mix well.
3.
Arrange pasta on plates, spread with yogurt mixture and top with pepper sauce. Garnish with fresh basil leaves and serve.
