Tomato and Kidney Bean Pasta with Basil
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 913 mg | (23 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
