Tomato and Kidney Bean Pasta with Basil

4
Average: 4 (1 vote)
(1 vote)
Tomato and Kidney Bean Pasta with Basil
share Share
print
bookmark_border Copy URL
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
574
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie574 cal.(27 %)
Protein21 g(21 %)
Fat15 g(13 %)
Carbohydrates87 g(58 %)
Sugar added0 g(0 %)
Roughage13.9 g(46 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K17.5 μg(29 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.5 mg(36 %)
Folate121 μg(40 %)
Pantothenic acid0.9 mg(15 %)
Biotin9 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C82 mg(86 %)
Potassium913 mg(23 %)
Calcium94 mg(9 %)
Magnesium117 mg(39 %)
Iron4.1 mg(27 %)
Iodine4 μg(2 %)
Zinc2.6 mg(33 %)
Saturated fatty acids3.8 g
Uric acid120 mg
Cholesterol8 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 onions
4 garlic cloves
1 Red Bell pepper
4 Tbsps olive oil
1 Tbsp butter
1 can chopped Tomatoes (400 grams) (approximately 14 ounces)
250 grams Kidney beans (canned, drained)
salt
freshly ground peppers
½ tsp dried oregano
400 grams Farfalle
1 handful Basil
Basil
How healthy are the main ingredients?
TomatoKidney beansolive oilBasiloreganoonion

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.