Seafood Pasta

0
Average: 0 (0 votes)
(0 votes)
Seafood Pasta
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
765
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie765 cal.(36 %)
Protein66 g(67 %)
Fat14 g(12 %)
Carbohydrates84 g(56 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D15.8 μg(79 %)
Vitamin E9.3 mg(78 %)
Vitamin K22.8 μg(38 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin22 mg(183 %)
Vitamin B₆0.6 mg(43 %)
Folate139 μg(46 %)
Pantothenic acid1.5 mg(25 %)
Biotin10 μg(22 %)
Vitamin B₁₂14.6 μg(487 %)
Vitamin C28 mg(29 %)
Potassium1,485 mg(37 %)
Calcium279 mg(28 %)
Magnesium260 mg(87 %)
Iron15.8 mg(105 %)
Iodine450 μg(225 %)
Zinc9.3 mg(116 %)
Saturated fatty acids2.9 g
Uric acid763 mg
Cholesterol510 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
500 grams mussels (such as mussels and clams)
8 Scallop
12 King prawn (ready to cook, deveined and peeled down to the tail segment)
4 Tomatoes
1 onion
1 garlic clove
1 Tbsp Caper
3 Tbsps olive oil
salt
freshly ground peppers
150 milliliters dry white wine
400 grams Spaghetti
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
olive oilparsleyTomatooniongarlic clovesalt

Preparation steps

1.

Rinse and clean all shells. Open scallop shells and detach mussel meat. Cut scallops each in half horizontally. Rinse prawns and pat dry.

2.

Blanch tomatoes in a pot of boiling water, drain, rinse with cold water, peel, quarter, core and dice. Peel onion and garlic and finely chop. Drain capers, pat dry and chop.

3.

In a large frying pan heat2 tablespoons of oil, saute prawns and scallops for 1-2 minutes and season with salt and pepper. Remove prawns and scallops from the pan. In the pan in remaining oil saute onion with garlic and capers until translucent. Deglaze the pan with wine and tomato. Simmer for about 5 minutes until slightly creamy.

4.

Cook pasta in a pot of salted water until al dente.

5.

Add parsley and clams to the sauce and season with salt and pepper. Cover and cook for about 5 minutes until tender. Add shrimp and scallops to the pan and saute for 1-2 minutes and season to taste. Add drained pasta. Arrange pasta on plates and cover with seafood sauce. Serve immediately.