Farfalle with Herbs and Peppers
Farfalle with Herbs and Peppers - An easy Mediterranean dinner
Nutritional values
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 Red Bell pepper
- 2 handfuls mixed Fresh herbs (such as basil, parsley, chervil)
- 1 tsp black peppercorns
- 6 ozs Cherry tomatoes
- 4 Tbsps olive oil
- 2 garlic cloves
- 5 Tbsps dry white wine
- 18 ozs Farfalle
- salt
- 1 Tbsp lemon juice
Preparation steps
Preheat oven to 220°C / 425°F or broiler.
Rinse and halve peppers, remove seeds and ribs and cut into quarters. Lay pepper pieces, skin-side down, on a baking sheet lined with parchment paper. Place on the top rack of the oven and bake or broil until skin is blackened and blistered, about 15 minutes. Remove from oven and cover with a damp cloth. Let cool.
Meanwhile, rinse herbs, strip leaves from stems and finely chop. Coarsely grind peppercorns in a mortar and pestle. Rinse and halve tomatoes. In a large skillet, heat the oil. Add tomatoes. Peel garlic and press through a garlic press into the skillet. Cook until tomatoes are soft, 2-3 minutes. Add wine and mix in herbs and ground pepper.
Cook the pasta in salted boiling water until al dente. Remove skins from peppers with a paring knife, then cut into pieces and add to the tomatoes.
Drain pasta and transfer to skillet. Toss to combine with sauce and season with salt and lemon juice. Serve immediately.
