Shrimp and Tomato Pasta
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
567
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 853 mg | (21 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the tomatoes, halve and roughly chop. Peel the onion and finely chop.
2.
Heat 3-4 tablespoons oil in a pan and sweat the onion until translucent. Add the tomatoes and cook, covered, for 2-3 minutes. Stir in 2-3 tbsp water. Thoroughly rinse the capers under cold running water, drain and add to the tomatoes along with the olives. Simmer for 1 minute, add the parsley and season with salt and pepper. Add the shrimp, cover and simmer for 2-3 minutes, until just pink. Meanwhile, cook the pasta in plenty of salted boiling water until al dente. Drain, toss with the sauce and serve immediately.
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