Pasta with Tomatoes, Red Peppers and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 680 cal. | (32 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 809 mg | (20 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 6 ripe Tomatoes
- 2 red Bell pepper
- 12 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 tsp sugar
- 400 grams Fettuccine
- 200 grams cream cheese (pure, also fresh ricotta as desired)
- 3 Tbsps scallions
Preparation steps
Rinse and blanch the tomatoes. Rinse with cold water, peel, quarter, core and cut the flesh into small cubes. Rinse the bell peppers. Cut in half, remove seeds and ribs and cut into 1 cm cubes (approximately 1/2 inch). Peel the garlic.
Heat some olive oil in a pan and fry the garlic until golden brown. Remove it from the oil and set aside. The garlic should not be roasted too dark because it may taste bitter.
Add the bell peppers to the pan and fry, stirring frequently, over medium heat for 5-8 minutes. Season with salt, pepper and sugar. Remove from the heat and stir in the garlic cloves.
Cook the pasta in salted water until al dente. Drain and place in a warm bowl along with the chili-garlic mixture and tomatoes.
Crumble the cheese over the top and loosely fold in.
Serve garnished with chives and on warm plates.
