Buckwheat Noodles with Potatoes, Cabbage and Cheese
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
727
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 727 cal. | (35 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 433 mg | (43 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams waxy potatoes
- salt
- 300 grams Savoy cabbage
- 350 grams Pasta (Pizzoccheli)
- 250 grams Fontina cheese
- 1 handful fresh Sage
- 2 garlic cloves
- 60 grams butter
- peppers (freshly ground)
- ground paprika (sweet)
Preparation steps
1.
Peel and coarsely chop the potatoes. Cook in salted for about 20 minutes. Wash and clean the cabbage. Cut into strips and add to the potatoes 10 minutes into cooking.
2.
Cook the pasta in salted water until al dente.
3.
Cut the fontina cheese into slices. Rinse the sage, pluck the leaves and pat them dry. Peel the garlic and cut into thin slices.
4.
Mix the drained pasta, potatoes and cabbage into a bowl. Add the desired quantity of cheese and keep warm.
5.
Melt the butter in a pan and sauté the garlic in it. Add the sage and cook for a short time. Season well with salt, pepper and paprika.
6.
Distribute the pasta mixture onto warmed plates and serve drizzled with the sage and garlic butter. Enjoy!
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