Penne with Chile Pepper Sauce
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
712
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 712 cal. | (34 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- 100 grams streaky Bacon
- 400 grams diced Tomatoes
- 2 garlic cloves
- 2 red chili peppers
- 50 grams butter
- ½ bunch Basil
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
Preparation steps
1.
Cut bacon into thin short strips. Blanch tomatoes in boiling water, rinse with cold water, peel, cut in half, remove the seeds and finely chop. Peel garlic. Heat butter in a pan and fry the bacon in it.
2.
Remove stems from chile peppers, remove seeds with a long, sharp knife and mix whole chile peppers with the diced tomatoes and pressed garlic in a saucepan. Season with salt and pepper, cover and let simmer for 15 minutes over medium heat. Cook penne according to package directions.
3.
Drain penne well and mix with the chile pepper sauce. Cut basil leaves into thin strips. Sprinkle cheese and basil over penne and serve.
