Pasta with Sausage and Vegetables
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
753
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 753 cal. | (36 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 44.5 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- salt
- 2 stalks Celery
- 4 scallions
- 200 grams Cherry tomatoes
- 150 grams Bologna sausage (or turkey ham)
- 1 handful Basil
- 1 handful parsley
- 1 Tbsp lemon juice
- 5 Tbsps olive oil
- 2 Tbsps almonds
- 2 Tbsps grated Parmesan
- 150 milliliters Vegetable broth
- 100 milliliters Whipped cream
- peppers
Preparation steps
1.
Cook pasta in a pot of boiling salted water until al dente.
2.
Rinse celery, trim and cut into pieces. Rinse scallions, trim and cut into rings. Rinse tomatoes and cut in half. Cut sausage into thin strips.
3.
Rinse herbs, shake dry and pluck leaves from stems. Mix herbs in a bowl with 4 tablespoons oil, lemon juice and almonds and puree with an immersion blender. Add Parmesan and mix.
4.
Heat remaining oil in a pan and sauté celery with scallion rings briefly. Deglaze the pan with broth, add cream and simmer 2-3 minutes. Stir in herb mixture and season with salt and pepper. Add tomatoes and drained pasta to the pan (add some pasta water if needed) and serve immediately on plates.
