Tagliatelle Pasta with Artichokes and Olives
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
697
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 697 cal. | (33 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.3 g | (84 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 985 mg | (25 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Drain the artichokes and cut into wedges. Peel the garlic and cut into small slices. Cook the pasta in boiling salted water until al dente.
2.
Toast the almonds in a dry frying pan until fragrant, remove and set aside. Heat 2 tablespoons oil in a pan and sauté the garlic. Add the artichokes and olives and season with salt, pepper and lemon juice.
3.
Drain the pasta and add to the pan. Stir in the almonds, parsley and Parmesan. Season to taste and serve immediately.
