Tortellini Artichoke Salad with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 64.5 μg | (108 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 881 mg | (22 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 500 grams fresh Tortellini (refrigerated)
- 8 Artichoke hearts
- 200 grams Cherry tomatoes
- 2 scallions
- 6 Tomatoes
- 2 garlic cloves
- 1 onion
- olive oil
- freshly ground peppers
- Nutmeg (freshly grated)
- salt
- sugar
- 2 Tbsps Basil
- lemons
- 1 bunch Arugula
Preparation steps
Rinse tomatoes, blanch, peel and coarsely chop. Peel onion and garlic. Finely chop onion. Heat 3 tablespoons of oil in a pan and sauté onion. Add chopped tomatoes and garlic cloves. Bring to a boil and season with salt, pepper, nutmeg and 1 teaspoon of sugar. Lower heat and simmer, covered, for 15 minutes on low heat Remove from heat, add basil and let cool.
Drain artichokes and cut into quarters. Drizzle with lemon juice. Rinse and halve cherry tomatoes. Rinse and dry scallions, cut into rings. Rinse arugula adn spin dry. Cut one third of arugula into strips.
Cook tortellini according to package instructions and drain. Cool slightly, combine with tomato sauce. Add cherry tomatoes, artichokes, scallions and arugula. Arrange tortellini salad on 4 plates and garnish with remaining arugula. Serve lukewarm.
