Seafood Bow-tie Pasta
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
876
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 876 cal. | (42 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 38.1 g | (127 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 267 μg | (89 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,709 mg | (43 %) | ||
| Calcium | 325 mg | (33 %) | ||
| Magnesium | 243 mg | (81 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 151 μg | (76 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 519 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 14 ozs Farfalle
- 4 Baby Artichoke (trimmed)
- 1 lemon (juiced)
- 2 Tbsps vegetable oil
- 1 clove garlic cloves (finely chopped)
- 3 ½ ozs Bacon (chopped)
- ½ red Bell pepper (deseeded and roughly chopped)
- ½ cup white wine
- 12 King prawn (peeled)
- 3 Tbsps olive oil
Preparation steps
1.
Cook the farfalle in a large pan of boiling salted water for 12 minutes or until ready to serve.
2.
Meanwhile, trim the artichokes, remove the outer leaves and cut into quarters vertically. Plunge into cold water with a teaspoon of the lemon juice to prevent discolouring.
3.
Heat the oil in a wide pan and gently cook the garlic and bacon until lightly browned. add the bell pepper, cook for 2 more minutes then add the wine and the drained artichokes.
4.
Cover with a lid and simmer for 10 minutes then remove the lid and simmer until most of the liquid has evaporated.
5.
Add the prawns and fry until lightly browned and cooked through.
6.
Drain the farfalle and mix into the prawns with the olive oil and remaining lemon juice. Season with salt and pepper and serve immediately.
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