Seafood with Tagliatelle
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
723
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 48 μg | (240 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 24.7 μg | (41 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 273 μg | (91 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 48 μg | (1,600 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 2,245 mg | (56 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 233 mg | (78 %) | ||
| Iron | 26.7 mg | (178 %) | ||
| Iodine | 905 μg | (453 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 726 mg | |||
| Cholesterol | 756 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 10 cups mussels (cleaned)
- 8 Tomatoes
- 4 sprigs flat-leaf parsley
- 18 ozs Tagliatelle
- 3 cloves garlic cloves (chopped)
- 3 Tbsps olive oil
- salt
- peppers
Preparation steps
1.
Remove any beards from the mussels under cold, running water.
2.
After removing stalks from tomatoes, plunge them into boiling water for a few seconds. Drain and peel. Then cut into small pieces.
3.
Set aside some of the parsley leaves and finely chop the rest.
4.
Heat 2 tbsp of olive oil in a large casserole dish. Add the mussels and season. Add half the tomatoes, the shredded parsley and a small glass of water. Stir together well and cover. Cook for 6-8 minutes, stirring occasionally.
5.
Heat the rest of the oil in a high-sided saute pan. Add the garlic and the rest of the tomatoes, stir together, season and cook over a low heat.
6.
Cook the pasta in salted boiling water according to instructions on the packet. Drain and pour them into the high-sided pan. Mix together and cook for 2 minutes, stirring continuously.
7.
Divide the pasta into warm pasta bowls and serve with the mussels.
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