Penne with Sun-dried Tomatoes and Scallions

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Penne with Sun-dried Tomatoes and Scallions
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
468
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie468 cal.(22 %)
Protein17 g(17 %)
Fat10 g(9 %)
Carbohydrates77 g(51 %)
Sugar added0 g(0 %)
Roughage7.4 g(25 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K5.8 μg(10 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.3 mg(21 %)
Folate58 μg(19 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C30 mg(32 %)
Potassium482 mg(12 %)
Calcium216 mg(22 %)
Magnesium76 mg(25 %)
Iron2.4 mg(16 %)
Iodine10 μg(5 %)
Zinc2.7 mg(34 %)
Saturated fatty acids3 g
Uric acid77 mg
Cholesterol8 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
400 grams Penne
salt
1 organic lemon
200 grams sun-dried, pickled Tomatoes (in oil)
1 bunch scallions
1 garlic clove
2 Tbsps olive oil
1 ½ Tbsps green, pickled peppercorns
4 Tbsps freshly grated Parmesan
How healthy are the main ingredients?
TomatoParmesanolive oilsaltlemongarlic clove

Preparation steps

1.

Cook the penne in salted boiling water until al dente, and drain. Drain the sun-dried tomatoes. Rinse the lemon in hot water and pat dry. Finely grate the zest and squeeze the juice.

2.

Rinse and trim the scallions, then thinly slice. Peel and finely chop the garlic. Sweat the garlic and scallions in a pan with the oil. Add the tomato and peppercorns, then season to taste with salt, pepper, and lemon juice.

3.

Mix the drained pasta with the vegetables and parmesan cheese. Season to taste, divide into bowls, and garnish with the lemon zest.

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