Pasta with Artichokes and Mozzarella
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
343
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 16.43 g | (17 %) | ||
| Fat | 14.37 g | (12 %) | ||
| Carbohydrates | 38.02 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.63 g | (5 %) |
more nutritional values
| Vitamin A | 117.6 mg | (14,700 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 0.38 mg | (3 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 22.42 μg | (7 %) | ||
| Pantothenic acid | 0.35 mg | (6 %) | ||
| Biotin | 0.21 μg | (0 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 4.95 mg | (5 %) | ||
| Potassium | 124.11 mg | (3 %) | ||
| Calcium | 298.34 mg | (30 %) | ||
| Magnesium | 59.5 mg | (20 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 2.4 μg | (1 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.43 g | |||
| Cholesterol | 42 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Conchiglie
- 1 can Artichoke hearts
- 1 garlic clove (crushed)
- 2 scoops Buffalo mozzarella
- 1 thyme
- 30 grams freshly grated Parmesan
- olive oil
- peppers (freshly ground)
- salt
- 4 Tbsps Whipped cream
How healthy are the main ingredients?
Artichoke heartsWhipped creamParmesangarlic clovethymeolive oilPreparation steps
1.
Cook pasta in plenty of salted boiling water until al dente.
2.
Drain artichoke hearts and cut into quarters.
3.
Heat 2 tablespoons olive oil in a medium saucepan. Add artichokes and garlic and sauté, stirring frequently, about 10 minutes. Add a little pasta water, along with the cream and the thyme sprigs. Season with pepper and salt. Drain mozzarella. Cut 1 ball into slices, and cut the other ball into small cubes.
4.
Drain pasta and mix with the mozzarella and artichoke sauce. Divide pasta among warmed plates. Serve immediately, topped with freshly grated Parmesan if desired.
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