Penne with Tomato and Olives
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
469
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams black Olives
- 150 grams button Mushroom
- 500 grams Tomatoes
- 2 shallots
- 1 garlic clove
- 2 Tbsps olive oil
- 400 grams Penne
- salt
- freshly ground peppers
- 1 pinch chili peppers
- 1 Tbsp balsamic vinegar
- 1 pinch sugar
- 4 Tbsps minced Basil
Preparation steps
1.
Drain the olives, halve lengthwise, and remove the pits. Clean and thinly slice the mushrooms. Blanch the tomatoes in boiling water. Remove the tomatoes from the water, rinse under cold water, and peel. Remove the cores, and cut in half. Remove the seeds and finely dice the tomatoes. Peel and finely dice the shallots and garlic. Heat the olive oil in a pan, and sauté the shallots and garlic. Add the mushrooms and tomatoes, and simmer gently for 10 minutes.
2.
Cook the penne in boiling salted water until al dente.
3.
Mix the olives into the sauce. Season the sauce with salt, pepper, chili flakes, vinegar, and sugar. Add the penne to the pan, and toss to combine. Place the penne on plates, garnish with the basil, and serve.
