Tortellini Pasta Salad
with Zucchini and Feta
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
663
calories
Calories
Healthy, because
Even smarter
Nutritional values
This dish incorporates traditional Italian pasta with bold Mediterranean flavors. This dish is full of valuable vitamins and minerals including calcium, iron, magnesium, vitamin E and vitamin A.
If you're on a vegan diet, simply substitute the tortellini for whole-wheat penne pasta and leave out the feta cheese.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 670 mg | (17 %) | ||
| Calcium | 308 mg | (31 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Heat 2 tablespoons olive oil in a frying pan and cooked the peppers and zucchini for about 4 minutes until tender. Remove from the pan and drain on kitchen paper.
2.
Mix the remaining oil with the lemon juice and zest, herbs, and salt and pepper to taste. Mix with the peppers and zucchini.
3.
Cook the tortellini according to the pack instructions and drain well.
4.
Mix together the tortellini, vegetables, cheese and olives. Season to taste and divide between serving bowls. Can be served warm or cold.
