Warm Pasta Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,444 cal. | (69 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 258 g | (172 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.6 g | (72 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 60.1 μg | (100 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,047 mg | (26 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 225 mg | (75 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation
Kitchen utensils
1 Pot, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Fork, 1 Tablespoon, 1 Wooden spoon, 1 Fine grater, 1 Sieve, 1 Immersion blender, 1 Coffee filter
Preparation steps
1.
Trim the radicchio, halve lengthwise and cut crosswise into approximately 1 cm slices. Peel the onion and slice thinly lengthwise.
2.
Drain the artichoke hearts and cut into quarters or eighths. Wash and halve the tomatoes. Wash and sort the rocket, spin dry, remove any thick stalks and roughly chop the leaves.
3.
Cook the pasta in plenty of boiling, salted water until al dente.
4.
Heat half of the oil in a frying pan. Stir in the radicchio and onion and fry over a medium heat for 4-5 minutes, stirring frequently. Add the balsamic vinegar and season with salt and pepper.
5.
Drain the pasta. Then mix with the radicchio, artichokes, tomatoes, rocket and the rest of the olive oil. Season with salt and pepper. Spoon into bowls, shave the Parmesan over the salad and serve hot.
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