Pappardelle with Arugula and Tomatoes
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
601
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 207 μg | (345 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,180 mg | (30 %) | ||
| Calcium | 360 mg | (36 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams wide Tagliatelle
- 300 grams Arugula
- 1 kilogram Tomatoes
- 150 grams finely chopped onions
- 2 garlic cloves
- 3 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- 2 Tbsps cream cheese (such as ricotta)
- 6 Tbsps Parmesan (shaved)
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Cook the pappardelle in boiling salted water according to the package directions until al dente.
2.
Rinse, trim, and dry the arugula. Add to the pasta water 1 minute before the pasta is done cooking.
3.
Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Remove the seeds and finely dice.
4.
Heat the olive oil in a pan. Add the onions and sweat briefly. Pass the garlic through a press into the pan. Sauté briefly, then add the tomatoes and cook 5 more minutes. Add the balsamic vinegar and season to taste with salt, sugar, and pepper.
5.
Drain the pappardelle and oregano, and distribute onto plates. Top with the tomato sauce. Garnish with the cream cheese and parmesan cheese and serve.
