Pasta with Tomatoes and Chanterelles
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
550
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Tagliatelle
- 400 grams Chanterelle
- 4 Tomatoes
- 1 garlic clove
- 3 Tbsps butter
- 2 Tbsps parsley (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Cook tagliatelle until al dente according to package directions.
2.
Brush chanterelles thoroughly and, depending on the size, leave whole or cut in half.
3.
Rinse tomatoes, cut into quarters, remove seeds and dice.
4.
Peel garlic and chop finely.
5.
Melt butter in a saucepan and saute chanterelles and garlic for 2-3 minutes. Add tomatoes and drained pasta with a little pasta water to the saucepan and stir. Garnish with parsley and season with salt and black pepper.
