Pasta with Peppers, Tomatoes and Salsa Verde
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
648
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 79.1 μg | (132 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 607 mg | (15 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salsa verde
- 2 handfuls parsley (approx 60 grams)
- 2 Anchovy fillet (from a jar)
- 2 Tbsps Caper (from a jar)
- 6 Tbsps olive oil
- 1 tsp White vinegar
- peppers
- For the pasta
- 500 grams Penne
- salt
- 2 red Bell pepper
- 150 grams Cherry tomatoes
- 1 garlic clove
- 2 Tbsps olive oil
- peppers
Preparation steps
1.
For the salsa verde, rinse the parsley, pat dry, pluck off the leaves and finely chop. Drain the anchovies, mix with capers, chop and mix with parsley and oil. Season with vinegar and pepper.
2.
For the pasta, cook the penne pasta in salted water until al dente.
3.
Rinse the bell peppers, cut in half, rinse and cut into strips. Rinse the tomatoes and cut into quarters. Peel the garlic and finely chop. Cook the bell peppers in hot oil for 2-3 minutes. Add the garlic and the tomatoes, season with salt and pepper and cover the pan. Mix the drained penne pasta with the vegetables (keep 2-3 tablespoons of pasta water) and transfer to plates.
4.
Serve with the salsa verde on top.
