Tomato Pasta Salad
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
568
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Tomatoes
- 2 garlic cloves
- 4 Tbsps olive oil
- 1 tsp white balsamic vinegar
- 1 tsp sugar
- salt
- freshly ground peppers
- 500 grams Linguine
- 1 handful Basil
Preparation steps
1.
Halve the tomatoes and blanch in boiling water for about 30 seconds. Remove, rinse in cold water and peel. Remove the stalks and cut the tomatoes into small pieces. Peel and squeze the garlic over the tomatoes. Add the oil, vinegar, and sugar. Season with salt and pepper.
2.
Cook the pasta in boiling salt water until al dente. Rinse the basil, shake dry, pluck the leaves and chop.
3.
Drain the pasta and mix with the sauce and basil. Serve immediately.
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