Springtime Pasta Bowl
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
2240
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,240 cal. | (107 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 426 g | (284 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31.8 g | (106 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,391 mg | (35 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 350 mg | (117 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 cups Penne
- 4 Tbsps olive oil
- 2 cloves garlic cloves (finely chopped)
- 2 scallions (sliced into 1 cm rolls)
- 1 chili pepper (deseeded and finely chopped)
- 1.333 cups cherry Tomatoes (cut into narrow wedges)
- 1 handful mixed Fresh herbs (e. g. chervil, parsley, chives etc. , finely chopped)
- 1 Tbsp lemon juice
- 4 Tbsps grated Hard cheese (e. g. parmesan, Pecorino)
Preparation steps
1.
Cook the pasta in boiling salted water until al dente.
2.
Heat the oil in a large frying pan. Fry the garlic, spring onions and chilli for 2-3 minutes until translucent, then add the tomatoes and herbs. Season with a little salt and ground black pepper and stir in the lemon juice.
3.
Drain the pasta and stir through the vegetables. Season to taste with salt and ground black pepper. Serve sprinkled with cheese.
