Pasta with Potatoes
Pasta with Potatoes - Try this combination - it is indescribably good!
Healthy, because
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Nutritional values
This recipe supplies plenty of energizing carbohydrates and one third of your minimum daily requirement of fiber.
The rich supply of iron in this dish can be better absorbed by the body with the addition of vitamin C. Try drinking a glass of orange juice with this meal.
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 552 mg | (14 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 garlic clove
- 1 sprig rosemary
- 4 waxy potatoes (about 7 oz.)
- 12 ozs short Whole Grain Pasta (such as spirelli)
- salt
- 2 Tbsps Canola oil
- 3 ozs Sour cream
- ¾ cup Vegetable broth
- 5 sprigs Basil
- 3 Tbsps Parmesan
- 1 Tbsp olive oil
- peppers
Kitchen utensils
Preparation steps
Peel the garlic and crush with the flat side of a large knife.
Rinse rosemary, shake dry, wipe off the needles and chop finely.
Peel potatoes, rinse, and pat dry. Dice into about 1/2 inch cubes and pat dry again.
Cook the pasta according to package directions in plenty of boiling salted water until al dente.
Meanwhile, heat the canola oil in a non-stick pan. Add diced potato and fry for 2-3 minutes, stirring frequently, over medium heat.
Add garlic and rosemary, season with salt and cook another 2 minutes.
Add sour cream and vegetable broth and cook for 5 minutes over medium heat.
While the potato and herb mixture cooks, rinse basil, shake dry, pluck leaves and cut into fine strips. Finely grate the Parmesan.
Drain the pasta, taking care to save approximately 3 1/2 tablespoons of the cooking water in a bowl.
Mix pasta, cooking water, olive oil, Parmesan cheese and potato and herb mixture in a large bowl. Season with pepper, sprinkle with basil and serve.
