Pappardelle Pasta with Carrots
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
600
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 600 cal. | (29 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the carrots, quarter, then cut into small pieces. Boil pasta until al dente in salted water. Meanwhile heat 5 tablespoons of oil in a pan and fry the carrot pieces until brown. Drain the noodles, pouring a little of the noodle water in a cup and set aside.
2.
Briefly add the sage leaves to the carrots, then mix the pasta with the entire content of the pan and with 2-3 tablespoons of cooking water. Crumble the feta and stir in gently. Season with salt and plenty of pepper and serve immediately.
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