Penne with Mushrooms, Ricotta and Tomatoes
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
555
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams button Mushroom
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- peppers (freshly ground)
- 1 can peeled Tomatoes (400 grams)
- 400 grams Penne
- 200 grams Ricotta cheese (or feta cheese)
- 1 bunch Basil (leaves)
Preparation steps
1.
Trim mushrooms and cut them into thin slices. Peel onion and garlic and finely chop both. Crush tomatoes. Sauté onion and garlic in oil. Add the mushrooms and cook until the resulting mushroom liquid has evaporated completely. Season with salt and pepper.
2.
Add the tomatoes, mix well and season with salt and pepper. Cook the penne in plenty of salted water until al dente, drain and mix with the sauce. Distribute penne in preheated bowls and serve sprinkled with crumbled ricotta and basil leaves.
