Pasta with Peppers, Tomatoes and Feta Cheese
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
708
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pasta (such as fiorelli, short tube penne)
- 1 yellow Bell pepper
- 1 green Bell pepper
- 6 large Tomatoes
- 200 grams Feta
- 3 Tbsps olive oil
- 100 milliliters white wine
- 2 Tbsps parsley (chopped)
- 1 tsp honey
- 1 garlic clove
- Iodized salt
- freshly ground peppers
Preparation steps
1.
Cook Fiorelli pasta until al dente, according to package instructions.
2.
Rinse and halve peppers, remove seeds and ribs, and dice.
3.
Rinse, quarter and remove seeds from tomatoes. Cut tomatoes into small cubes.
4.
Cut feta into cubes.
5.
Peel and finely chop garlic. Sauté garlic and diced peppers in hot oil. Add tomatoes and deglaze with white wine. Stir in honey. Simmer 1-2 minutes. Mix in parsley and season with salt and pepper. Remove from heat and stir in feta.
6.
Divide drained noodles among warmed plates and top with vegetable and feta mixture.
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