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Penne with Sun-dried Tomatoes and Scallions
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 45 mins
Calories:
468
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
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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