Squid Ink Linguine with Trout Roe

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Squid Ink Linguine with Trout Roe
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
424
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie424 cal.(20 %)
Protein15 g(15 %)
Fat12 g(10 %)
Carbohydrates63 g(42 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D1 μg(5 %)
Vitamin E2.2 mg(18 %)
Vitamin K8.8 μg(15 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate30 μg(10 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C6 mg(6 %)
Potassium218 mg(5 %)
Calcium31 mg(3 %)
Magnesium52 mg(17 %)
Iron1.6 mg(11 %)
Iodine5 μg(3 %)
Zinc1.5 mg(19 %)
Saturated fatty acids5 g
Uric acid76 mg
Cholesterol62 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
350 grams squid ink Linguine
salt
2 Tbsps lemon juice
2 tsps Truffle oil
peppers
2 Tbsps butter
parsley
6 Tbsps Trout roe
2 tsps lemon zest
How healthy are the main ingredients?
saltparsley

Preparation steps

1.

Cook the linguine in boiling salted water until al dente then drain. Heat the lemon juice, truffle oil and butter in a medium saucepan, season with salt and pepper, add the pasta and toss to combine. 

2.

Transfer the pasta to serving plates, top with trout roe and lemon zest.