Shrimp Pasta Salad
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
576
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Farfalle
- salt
- 1 lemon
- 2 scallions
- 200 grams Cherry tomatoes
- 1 Avocado
- 2 Tbsps scallions
- 5 Tbsps olive oil
- 2 Tbsps White vinegar
- peppers (from the mill)
- 1 pinch sugar
- 300 grams cooked King prawn (shelled and deveined)
- 1 handful Basil
Preparation steps
1.
Cook the pasta in boiling salted water until al dente. Wash the lemon, zest, cut in half, squeeze the juice.
2.
Rinse and cut the spring onions into diagonal rings. Rinse and halve the tomatoes. Cut the avocado in half and remove the pit. Loosen the flesh from the skin and cut into slices. Immediately sprinkle with 1-2 tablespoons of lemon juice. Drain the pasta. In a bowl, toss the tomatoes with the spring onions and chives. Whisk the oil, vinegar, remaining lemon juice, salt, pepper, sugar, and lemon zest together. Toss with the vegetables. transfer to a deep serving plate and cover with prawns and avocado.
To serve: Garnish with basil.
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