Rigatoni with Vegetables and Feta
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
502
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Blanch tomatoes for a few seconds, rinse in cold water, peel, quarter, core and dice. Rinse beans, trim and cook in salted boiling water for about 8 minutes. Rinse in cold water and drain well.
2.
Heat oil in a pan. Add 2 tomatoes and cook for 3 minutes. Season with lemon juice, salt and pepper. Stir in creme fraiche.
3.
Cook rigatoni in plenty of boiling salted water until al dente.
4.
Crumble the feta.
5.
Drain the rigatoni, toss with the sauce, vegetables and cheese and serve in bowls.
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