Pasta with Tuna and Summer Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
667
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 71.9 μg | (120 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Cherry tomatoes
- 300 grams Tuna (canned, in water)
- 1 red onion
- 1 Zucchini
- 1 red Bell pepper
- 1 Tbsp Caper
- 5 Tbsps black, pitted Olives
- 1 bunch Arugula
- 400 grams Orecchiette pasta
- salt
- freshly ground peppers
- olive oil
- 2 Tbsps lemon juice
Preparation steps
1.
Rinse and halve tomatoes. Drain tuna and chop coarsely. Peel onion and cut into small cubes. Rinse and dry zucchini, cut into small cubes. Rinse pepper, halve and remove seeds and ribs, cut into small cubes. Drain capers and olives. Rinse arugula and spin dry.
2.
Cook pasta in plenty of salted water until al dente, drain. Cool pasta slightly, combine with 4 tablespoons of olive oil, zucchini, peppers, olives, capers, onion and lemon juice. Season with salt and pepper. Add tomatoes, tuna and arugula. Top with tuna and serve lukewarm.
