Tomato and Kidney Bean Pasta with Basil

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Tomato and Kidney Bean Pasta with Basil
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Health Score:
Health Score
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
428
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie428 kcal(20 %)
Protein12.74 g(13 %)
Fat18.89 g(16 %)
Carbohydrates55.81 g(37 %)
Sugar added0 g(0 %)
Roughage6.26 g(21 %)
Vitamin A75.94 mg(9,493 %)
Vitamin D0 μg(0 %)
Vitamin E0.42 mg(4 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.21 mg(19 %)
Niacin4.88 mg(41 %)
Vitamin B₆0.36 mg(26 %)
Folate143.09 μg(48 %)
Pantothenic acid0.57 mg(10 %)
Biotin3.85 μg(9 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C35.94 mg(38 %)
Potassium580.1 mg(15 %)
Calcium67.98 mg(7 %)
Magnesium83.62 mg(28 %)
Iron3.44 mg(23 %)
Iodine1.8 μg(1 %)
Zinc1.92 mg(24 %)
Saturated fatty acids3.76 g
Cholesterol7.63 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
4
1
4 tablespoons
1 tablespoon
1 can
chopped Tomatoes (400 grams) (approximately 14 ounces)
250 grams
Kidney beans (canned, drained)
freshly ground Pepper
½ teaspoon
dried Oregano
400 grams
1 handful
basil leaf for garnish

Preparation steps

1.

For the sauce: Peel the onions and garlic and chop. Rinse the pepper, cut in half, remove the stem and seeds and chop.

2.

Heat the olive oil and butter in a saucepan and sauté the pepper, onions and garlic, stirring. Add the chopped tomatoes, kidney beans and oregano, season with salt and pepper and bring to a boil. Cook over medium heat for 15 minutes.

3.

For the pasta: Cook the pasta in boiling salted water until al dente.

4.

Rinse the basil, shake dry and thinly slice. Add the drained pasta and basil to the sauce and season with salt and pepper. Distribute among serving plates and garnish with plucked basil leaves.