Pasta Salad with Mozzarella
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
569
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 1,083 mg | (27 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (about 140 grams)
- 2 Zucchini
- 1 Eggplant
- 4 shallots
- 2 red and yellow Bell pepper
- 1 scoop Mozzarella (about 125 grams)
- 350 grams Farfalle
- salt
- 3 Tbsps olive oil
- freshly ground peppers
- 3 sprigs thyme
- 1 splash white balsamic vinegar
Preparation steps
1.
Rinse the chicken and pat dry.
2.
Rinse and cut the zucchini and eggplant into bite-size strips. Peel the shallots and cut into rings. Rinse, halve and cut the peppers into strips. Drain the mozzarella and chop.
3.
Cook the pasta in salt water until al dente.
4.
Mix the vegetables with 2 tablespoons of oil and season with salt and pepper. Baste the chicken with 1 tablespoon of oil. Season with salt and pepper and cook on a hot grill for 8 minutes. Broil the vegetables on the grill for 6-8 minutes.
5.
Cut the chicken into slices, Mix the chicken, grilled vegetables, thyme, diced mozzarella and drained pasta. Season with balsamic vinegar, salt and pepper. Serve on salad plates.
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