Shell Pasta with Blue Cheese

0
Average: 0 (0 votes)
(0 votes)
Shell Pasta with Blue Cheese
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
719
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie719 kcal(34 %)
Protein28.03 g(29 %)
Fat32.88 g(28 %)
Carbohydrates90.71 g(60 %)
Sugar added0 g(0 %)
Roughage4.72 g(16 %)
Vitamin A93.04 mg(11,630 %)
Vitamin D0 μg(0 %)
Vitamin E0.74 mg(6 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.37 mg(34 %)
Niacin13.06 mg(109 %)
Vitamin B₆0.58 mg(41 %)
Folate154.89 μg(52 %)
Pantothenic acid1.88 mg(31 %)
Biotin2.62 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C84.58 mg(89 %)
Potassium778.21 mg(19 %)
Calcium273.93 mg(27 %)
Magnesium168.18 mg(56 %)
Iron5.8 mg(39 %)
Zinc4 mg(50 %)
Saturated fatty acids11.46 g
Cholesterol33.32 mg
Author of this recipe:
How healthy are the main ingredients?
Gorgonzolaolive oil

Ingredients

for
4
Ingredients
4 tablespoons
10 cups
Conchiglie (shell pasta)
3.333 cups
1.333 cups
Gorgonzola (crumbled or sliced)
3 tablespoons
1
Garlic clove (finely chopped)

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Dry roast the pine nuts in a pan until golden brown. Remove from the pan and leave to cool.
3.
Cook the pasta according to the directions on the packet in plenty of salted water until al dente.
4.
Place the tomatoes in an oven proof dish coated thinly with oil. Sprinkle with the gorgonzola, season with ground black pepper and roast in the middle of the oven for approx. 10 minutes.
5.
Heat the remaining oil in a pan and fry the garlic. Drain the pasta and add to the garlic in the pan. Arrange on pre-warmed plates with the tomatoes and serve sprinkled with pine nuts.