Tomato Noodle Salad with Arugula and Mushrooms
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
515
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 10.2 g | (10 %) | ||
| Fat | 29.98 g | (26 %) | ||
| Carbohydrates | 54.78 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 138.06 mg | (17,258 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.73 mg | (6 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.85 mg | (7 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 37.3 μg | (12 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17.99 mg | (19 %) | ||
| Potassium | 678.94 mg | (17 %) | ||
| Calcium | 76.96 mg | (8 %) | ||
| Magnesium | 22.7 mg | (8 %) | ||
| Iron | 2.92 mg | (19 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 3.78 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Cherry tomatoes
- 150 grams white button Mushroom
- 1 Fennel bulb
- 4 Tbsps White vinegar
- 8 Tbsps olive oil
- salt
- peppers (from the mill)
- 50 grams Arugula
- 250 grams Fusilli (rigati)
Preparation steps
1.
Rinse and halve tomatoes, remove seeds and ribs. Clean and slice mushrooms. Clean and finely chop fennel. Mix together with vinegar, olive oil, salt and pepper. Let sit for 30 minutes.
2.
Rinse arugula, spin, pat dry with a paper towel and finely chop.
3.
Cook pasta in a large pot of boiling salted water until al dente. Rinse in a colander under cold water and allow to drain completely. Mix pasta with vegetables and arugula mix and serve in a bowl.
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