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Tomato Salad with Mozzarella, Prosciutto and Pesto
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 2 hrs 30 mins
Calories:
438
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 438 mg | (11 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 250 grams tubular pasta
- 200 grams Cherry tomatoes
- 200 grams Mozzarella
- 80 grams Prosciutto
- ½ bunch Basil
- 2 Tbsps Italian Pesto
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- 1 generous pinch white peppers
- salt
Preparation steps
1.
Cook the pasta in boiling salted water until al dente. Rinse the tomatoes, drain thoroughly, and cut in half. Cut the prosciutto into wide strips.
2.
Mix the pasta with the tomatoes, mozzarella, and prosciutto. Mix the pesto with the lemon juice and olive oil. Season to taste with salt and pepper. Gently fold the pesto sauce into the pasta mixture. Chill for 1-2 hours in the refrigerator. Garnish with basil and serve.
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