Penne with Broccoli and Mortadella
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(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
677
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 227.2 μg | (379 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 312 mg | (31 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Broccoli
- salt
- 500 grams Penne
- 1 raw lemon
- 3 Tbsps butter
- peppers
- 80 grams Mortadella
- 60 grams Emmentaler cheese
Preparation steps
1.
Rinse broccoli, divide into florets and cook for about 3 minutes in boiling salted water. Drain. Cook penne in plenty of boiling salted water according to package directions until al dente.
2.
Grate the lemon and squeeze the juice. Heat butter in a pan and sautée broccoli for 2-3 minutes. Add lemon zest and juice and season with salt and pepper. Quarter the mortadella. Grate the cheese. Mix the penne first with the broccoli, then mix in the mortadella and the cheese. Serve.
