Spicy Seafood Pasta Bowl
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
572
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 572 cal. | (27 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 743 mg | (19 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 185 mg | (62 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 164 μg | (82 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups Spaghetti
- 2 Tbsps olive oil
- 2 cloves garlic cloves (minced)
- 2 red chili peppers (seeded and chopped)
- ½ tsp paprika
- 3 cups King prawn (peeled and deveined)
- 1 cup canned Tomatoes
- Dill (finely chopped)
- ½ lemon (juiced)
- salt
- freshly ground Black pepper
Product recommendation
This recipe can be made with gluten-free pasta for those with a gluten or wheat allergies.
Preparation steps
1.
Cook the spaghetti in a large saucepan of salted, boiling water until 'al dente; ' 8 - 10 minutes.
2.
Heat the oil in a large saucepan set over a moderate heat until hot. Add the garlic, chilli, and a little salt, frying for 1 minute.
3.
Stir in the paprika and add the prawns. Fry for 3 minutes, stirring occasionally, until the prawns are pink. Stir in the chopped tomatoes, dill, and lemon juice.
4.
Cook over a reduced heat for a further 2 minutes, stirring from time to time. Season to taste with salt and pepper, and set the pan to one side.
5.
Drain the spaghetti, reserving a cup of the cooking water. Toss with the prawns, lifting the spaghetti with a pair of tongs to coat in the sauce. Add a little of the reserved cooking liquid to loosen the sauce if necessary.
6.
Season to taste with salt and pepper before lifting into bowls and serving.
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