Saffron and Olive Pappardelle
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 22 min.
Ready in
Calories:
677
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 16.88 g | (17 %) | ||
| Fat | 21.22 g | (18 %) | ||
| Carbohydrates | 104.58 g | (70 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.57 g | (9 %) |
more nutritional values
| Vitamin A | 33.47 mg | (4,184 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.35 mg | (3 %) | ||
| Vitamin B₁ | 1.04 mg | (104 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 7.02 mg | (59 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 242.16 μg | (81 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 3.94 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8.79 mg | (9 %) | ||
| Potassium | 171.88 mg | (4 %) | ||
| Calcium | 43.86 mg | (4 %) | ||
| Magnesium | 12.97 mg | (4 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 2.25 μg | (1 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cook the pasta in boiling salted water until al dente. Meanwhile, peel the onions and cut into strips. Chop the olives finely.
2.
Heat the olive oil and margarine in a large frying pan and sweat the onions until soft. Stir in the saffron, reduce the heat and cook until the onions are yellow.
3.
Add the drained noodles, olives and a ladle of pasta water. Season with salt and pepper. Serve in pasta bowls garnished with arugula.
