Rigatoni and Bean Salad

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Rigatoni and Bean Salad
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Health Score:
5,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1137
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,137 kcal(54 %)
Protein41.43 g(42 %)
Fat14.86 g(13 %)
Carbohydrates212.09 g(141 %)
Sugar added0 g(0 %)
Roughage14.09 g(47 %)
Vitamin A769.31 mg(96,164 %)
Vitamin D0 μg(0 %)
Vitamin E1.53 mg(13 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.15 mg(14 %)
Niacin3.62 mg(30 %)
Vitamin B₆0.38 mg(27 %)
Folate248.1 μg(83 %)
Pantothenic acid0.47 mg(8 %)
Biotin3.22 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21.48 mg(23 %)
Potassium1,647.73 mg(41 %)
Calcium179.47 mg(18 %)
Magnesium83.2 mg(28 %)
Iron10.96 mg(73 %)
Iodine0.15 μg(0 %)
Zinc1.72 mg(22 %)
Saturated fatty acids1.2 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
tomatocarrotolive oilsalt

Ingredients

for
4
Ingredients
8 cups
2 cups
Green bean (trimmed)
1 cup
canned chickpeas (drained)
1 cup
canned Pinto Bean (drained)
1 cup
canned cannellini beans (drained)
2 cups
cherry tomatoes (halved)
2
carrots (peeled and cut into thin strips)
2
scallions (thinly sliced)
2 tablespoons
extra virgin olive oil
1 tablespoon
freshly ground peppers

Preparation steps

1.
Cook the pasta in a large saucepan of salted, boiling water for 8 - 10 minutes until 'al dente. ' Add the green beans to the water 2 - 3 minutes before the pasta is ready.
2.
Drain the pasta and beans and then refresh in iced water.
3.
Drain again and pat dry. Combine with the remaining ingredients in a large mixing bowl, tossing well to coat in the olive oil and lemon juice.
4.
Season to taste with salt and freshly ground black pepper before serving in bowls.