Stuffed Pasta Shells with Tuna and Pesto
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 29 min.
Ready in
Calories:
634
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 23.35 g | (24 %) | ||
| Fat | 43.34 g | (37 %) | ||
| Carbohydrates | 42.59 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.73 g | (2 %) |
more nutritional values
| Vitamin A | 46.31 mg | (5,789 %) | ||
| Vitamin D | 0.78 μg | (4 %) | ||
| Vitamin E | 0.88 mg | (7 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 31.14 μg | (10 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Vitamin B₁₂ | 0.97 μg | (32 %) | ||
| Vitamin C | 1.36 mg | (1 %) | ||
| Potassium | 346.93 mg | (9 %) | ||
| Calcium | 149.23 mg | (15 %) | ||
| Magnesium | 90.59 mg | (30 %) | ||
| Iron | 3.26 mg | (22 %) | ||
| Zinc | 2.19 mg | (27 %) | ||
| Saturated fatty acids | 7.16 g | |||
| Cholesterol | 28.78 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Conchiglie
- salt
- 50 grams Couscous (instant)
- 3 garlic cloves
- 1 handful Basil
- 100 milliliters olive oil
- 30 grams Pine nuts
- 40 grams grated Parmesan
- 1 can Tuna (canned, in oil)
- 50 grams Mayonnaise
- freshly ground peppers
- 2 Tbsps Caper
- pink peppers (for garnish)
- Caper (for garnish)
Preparation steps
1.
Cook pasta according to package directions in a pot of salted water until al dente. Drain, and let cool. Meanwhile, soak couscous in a bowl filled with warm water for about 10 minutes.
2.
Peel garlic. Rinse basil, shake dry and puree together in a blender with olive oil, garlic, pine nuts and Parmesan to make a pesto. Drain couscous and mix with pesto. Let rest for about 20 minutes.
3.
Drain tuna, mix in a bowl with mayonnaise and season with salt and pepper. Chop capers, add to the bowl and mix. Fill half of pasta shells with tuna mixture and then fill remaining pasta shells with pesto-couscous mixture. Serve garnished with pink pepper and capers.
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