Spicy Pasta
Spicy Pasta - Easy and quick to the plate
Healthy, because
Even smarter
Nutritional values
This pasta is very well-rounded and full of important nutrients. This dish contains fiber, vitamin B, cell-protecting lycopene, protein from the mozzarella and unsaturated fatty acids from the olive oil and pine nuts.
The buffalo mozzarella tastes significantly more flavorful than mozzarella made from cow's milk. If you would like a side, pair this pasta with a green salad for added fiber.
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 739 mg | (18 %) | ||
| Calcium | 309 mg | (31 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 oz sun-dried tomatoes (not in oil)
- 5 ozs Whole Grain Pasta (farfalle, bow- or butterfly-shaped)
- salt
- 4 ozs Buffalo mozzarella
- 3 sprigs oregano
- 2 Tbsps olive oil
- 1 oz Pine nuts
- peppers
Kitchen utensils
Preparation steps
Place sun-dried tomatoes in a small bowl with boiling water and let soak for 15 minutes.
Cook the pasta according to package directions in plenty of boiling salted water until al dente.
Drain the mozzarella well and tear into small pieces.
Rinse oregano, shake dry, pluck leaves and finely chop.
Drain the soaked tomatoes, squeeze out gently and coarsely chop.
Heat the olive oil in a pan and lightly brown the pine nuts over medium heat for 2-3 minutes, stirring frequently.
Add tomatoes and sauté briefly. Add 2 tablespoons of the hot pasta water.
Strain the pasta and drain well.
Add pasta to the pan and mix well with pine nuts and chopped tomatoes.
Add mozzarella and oregano and mix thoroughly. Season with salt and pepper and serve immediately.
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