Tagliatelle with Turkey Breast and Mushrooms
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
509
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- 2 Tomatoes
- 2 Red chili peppers
- 300 grams Oyster mushrooms
- 200 grams Turkey
- 30 grams butter
- freshly ground peppers
- 1 bunch mixed Fresh herbs (such as parsley, chives)
Preparation steps
1.
Cook tagliatelle in boiling salted water until al dente, 8 to 10 minutes. Rinse in cold water and drain. Dip tomatoes in boiling water, then remove skins, cut into quarters, remove seeds and cut into small pieces.
2.
Trim oyster mushrooms, remove stems and cut into strips. Core the chile peppers and cut into rings. Cut turkey into bite-sized pieces and sauté in hot butter for 3 minutes over high heat. Add oyster mushrooms and cook for another 3 minutes. Add tagliatelle, tomatoes and chile peppers and cook until heated through. Season with salt and pepper. Chop the herbs. Toss the pasta with the herbs before serving.
