Spring Pasta Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 142.8 μg | (238 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Fusilli
- 250 grams Broccoli
- 250 grams Cauliflower
- 400 grams yellow and red Cherry tomatoes
- 2 shallots
- 2 Tbsps chopped Fresh herbs (such as parsley, basil)
- salt
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
Preparation steps
1.
Cook fusilli in boiling salted water until al dente.
2.
Peel shallots, coarsely chop. Blanch together with cauliflower and broccoli in boiling salted water for about 3 to 4 minutes.
3.
Rinse and halve the tomatoes.
4.
Combine the noodles and vegetables with olive oil and lemon juice mix. Season with salt. Cover and refrigerate for 30 minutes. Add herbs and serve.
