Pasta with Tomatoes and Mozzarella
(2 votes)
(2 votes)
Pasta with tomatoes and mozzarella - Italian classic Caprese is ideally combined with pasta.
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 16 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams ripe Tomatoes
- 2 garlic cloves
- 1 tsp olive oil
- 75 milliliters dry Red wine (Or vegetable broth)
- 400 milliliters Vegetable broth
- salt
- peppers
- Red pepper flakes
- 280 grams Penne
- 1 pc Parmesan (20 grams)
- 75 grams Mozzarella
- 2 stalks Basil
Preparation steps
1.
Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice.
2.
Peel garlic and chop finely. Heat oil in a pan and saute garlic briefly. Add diced tomatoes and saute for a few minutes. Deglaze pan with wine and add broth. Season with salt, pepper and red pepper and simmer for about 15-20 minutes on medium heat.
3.
Cook pasta in boiling salted water according to package instructions until al dente. Grate Parmesan. Drain mozzarella and cut into pieces. Rinse and shake dry basil, pluck off leaves.
4.
Drain pasta, mix with sauce and toss well. Arrange in bowls and sprinkle with mozzarella, Parmesan and basil leaves. Serve.
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