Pasta with Red Peppers and Chorizo
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
608
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 178 mg | (187 %) | ||
| Potassium | 688 mg | (17 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- salt
- 1 garlic clove
- 1 shallot
- 3 red Bell pepper
- 200 grams Chorizo
- 1 ½ Tbsps Lemon peel
- freshly ground peppers
- lemon juice
- 1 pinch ground cinnamon
- 4 Tbsps freshly grated Parmesan
Preparation steps
1.
Cook the pasta in boiling salted water until al dente.
2.
Peel the garlic and shallot and chop finely. Rinse the bell peppers, cut in half, remove seeds and white pith and cut into narrow strips.
3.
Remove the casing on the chorizo and cut diagonally into thin slices.
4.
Fry the sausage in a hot frying pan. Add the onion and garlic and cook until translucent. Add the bell peppers and cook until tender. Drain the pasta and add to the pan. Add the lemon zest, season with pepper, lemon juice and a pinch of cinnamon, and stir to combine.
5.
Serve in bowls and sprinkle with Parmesan.
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