Penne with Vegetables and Bacon Cream Sauce
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
759
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 759 cal. | (36 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 78.8 μg | (131 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 621 mg | (16 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- salt
- 3 egg yolks
- 200 milliliters Whipped cream
- freshly ground peppers
- 150 grams Smoked bacon
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 150 grams small Broccoli
- 100 grams Peas (fresh or frozen)
- 100 milliliters dry white wine
- 60 grams freshly grated Parmesan
Preparation steps
1.
Cook the penne in salted water until al dente and drain.
2.
In a bowl, combine the egg yolks and cream, season with salt and pepper and whisk well.
3.
Cut the bacon into small cubes. Peel and finely chop the onion and garlic. In a pan with hot oil, saute the bacon, onion and garlic for about 1-2 minutes. Rinse the broccoli florets, drain and together with the peas add to the bacon. Saute again for a short time and then deglaze with the wine for about 2-3 minutes until the broccoli are tender and the liquid has evaporated. Add the drained pasta to the pan. Mix in the cream mixture and the Parmesan and cook on low heat while stirring until creamy. Season to taste, serve and enjoy!
