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Spring Onion and Walnut Farfalle Salad
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 28 min.
Ready in
Calories:
1266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,266 cal. | (60 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 228 g | (152 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.2 g | (57 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 722 mg | (18 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 191 mg | (64 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- salt
- 8 cups Farfalle
- 6 Tbsps good-quality olive oil
- 6 scallions (cleaned; trimmed and sliced into rings)
- 1 clove garlic cloves (peeled and crushed)
- ½ cup shelled Walnut (roughly chopped)
- freshly ground Black pepper (to taste)
- freshly grated Parmesan (to serve)
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Preparation steps
1.
In a large pot of lightly salted boiling water, cook the pasta according to the package instructions until tender, about 10 to 12 minutes. Drain, rinse under cold water and drain once again.
2.
Heat the oil in a large skillet set over a low heat. Saute the spring onions and garlic for 1 minute or until fragrant. Add in the pasta and walnuts, stirring gently to coat the pasta. Season to taste with pepper.
3.
Divide pasta among bowls and sprinkle with Parmesan cheese. May be served warm or cold.
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