Stuffed Conchiglioni with Green Asparagus
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
493
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 112.6 μg | (188 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 359 μg | (120 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 946 mg | (24 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram green Asparagus
- 6 garlic cloves
- 400 grams Conchiglie
- 1 yellow Bell pepper
- 1 red Bell pepper
- 1 shallot
- olive oil
- 1 Tbsp freshly chopped thyme
- 1 splash dry white wine
- salt
- freshly ground peppers
- Basil (for garnish)
Preparation steps
1.
Peel the bottom third of the asparagus, trim, and finely chop. Cook the Cochiglioni pasta in salted water until al dente. Rinse the bell peppers, cut in half, remove seeds and ribs and finely chop. Peel the shallot and chop finely. Sauté the asparagus together with pressed garlic cloves in hot oil, season with salt and pepper, cover and cook for 6-8 minutes. Add a little water to the pan if necessary.
2.
Sauté the vegetables together briefly in 2 tablespoons of hot oil, add thyme and deglaze with white wine. Remove from the heat and leave until done. Season with salt and pepper.
3.
To serve, drain the noodles and fill with the vegetables. Arrange on warmed plates and place asparagus on top. Garnish with basil leaves.
