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Pennepasta med kødboller og tomatsauce

Pennepasta med kødboller og tomatsauce
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Næringsindhold

Pr. portion på 420 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 760 kcal
38% DV
Fedt i alt 36.0g
55% DV
Enkeltumættede fedtsyrer17.0g
Flerumættede fedtsyrer5.0g
Mættede fedtsyrer11.0g
Transfedtsyrer0.7g
Kulhydrat i alt 78.0g
26% DV
Kostfibre5.0g
Stivelse66.0g
Sukkerarter7.0g
Protein 29.0g
58% DV
Animalsk protein24.0g
Vegetabilsk protein5.0g

Om

En pastaret med penne, flere kødboller og tomatsauce ved siden af. Retten har et relativt højt indhold af kulhydrat og fedt samt et moderat proteinindhold fra kødbollerne.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin9.0mcg30%
Cholin78.0mg14%
Folat140.0mcg35%
Niacin5.8mg36%
Pantothensyre1.1mg22%
Riboflavin0.3mg25%
Thiamin0.5mg38%
Vitamin A45.0mcg5%
Vitamin B121.4mcg58%
Vitamin B60.3mg21%
Vitamin C8.0mg9%
Vitamin D0.6mcg3%
Vitamin E2.1mg14%
Vitamin K9.0mcg8%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium62.0mg6%
Kobber210.0mcg23%
Jern4.1mg23%
Magnesium48.0mg11%
Fosfor290.0mg41%
Kalium520.0mg11%
Selen32.0mcg58%
Natrium980.0mg43%
Zink4.2mg38%

Pennepasta med kødboller og tomatsauce

En klassisk pastaret med penne vendt med smagfulde kødboller og en enkel tomatsauce. Den er mættende, trøstende og serveres bedst varm.

Ingredienser
  • Pennepasta 180 g

  • Kødboller 150 g

  • Tomatsauce 70 g

  • Vegetabilsk olie 10 g

  • Salt 5 g

  • Sort peber 5 g


    • Fremgangsmåde
  • 1. Bring en gryde med saltet vand i kog, og kog penne til al dente. Lad dem dryppe godt af.

  • 2. Varm den vegetabilske olie op på en pande ved middel varme.

  • 3. Tilsæt kødbollerne, og steg dem, til de er gennemvarme og let brunede.

  • 4. Hæld tomatsaucen i, og smag derefter til med salt og sort peber.

  • 5. Tilsæt den kogte penne til panden, og vend det hele, til pastaen er jævnt dækket af sauce.

  • 6. Server straks, mens retten er varm.


    • Forberedelsestid: 10 minutter
    Tilberedningstid: 20 minutter

    Nyttige tips
  • Kog ikke pastaen for længe; den skal forblive let fast.

  • Varm saucen forsigtigt op, så kødbollerne forbliver møre.

  • Gem lidt pastavand, hvis det er nødvendigt for at gøre saucen mere flydende.
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