Warm Pasta Salad

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Warm Pasta Salad
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1444
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,444 cal.(69 %)
Protein49 g(50 %)
Fat22 g(19 %)
Carbohydrates258 g(172 %)
Sugar added0 g(0 %)
Roughage21.6 g(72 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.3 mg(28 %)
Vitamin K60.1 μg(100 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin16.2 mg(135 %)
Vitamin B₆0.7 mg(50 %)
Folate150 μg(50 %)
Pantothenic acid1.4 mg(23 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C33 mg(35 %)
Potassium1,047 mg(26 %)
Calcium232 mg(23 %)
Magnesium225 mg(75 %)
Iron6.8 mg(45 %)
Iodine11 μg(6 %)
Zinc6.1 mg(76 %)
Saturated fatty acids4.4 g
Uric acid244 mg
Cholesterol6 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 Radicchio (approx. 250 g)
1 Red onion
6 Artichoke hearts (from a jar)
¾ cup cherry Tomatoes
1 bunch Arugula
6 cups Penne
salt
6 Tbsps olive oil
2 Tbsps balsamic vinegar
freshly ground peppers
½ cup Parmesan
How healthy are the main ingredients?
TomatoArugulaolive oilParmesanRadicchioArtichoke hearts
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.