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Pasta with Duck and Roasted Vegetables
Pasta with Duck and Roasted Vegetables

Pasta with Duck and Roasted Vegetables
A hearty pasta dish with succulent duck and a medley of roasted vegetables.
Pasta with Duck and Roasted Vegetables

To provide a balanced meal rich in protein and carbohydrates, supporting muscle recovery and energy replenishment during cycle training.

Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 100
    g
     whole wheat pasta
  • 100
    g
     bell pepper
  • 100
    g
     zucchini
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Pasta with Duck and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the bell pepper and zucchini into strips.
  3. Place the vegetables on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.
  4. Roast the vegetables in the oven for 20 minutes.
  5. Meanwhile, cook the pasta according to package instructions.
  6. Heat the remaining olive oil in a pan over medium heat.
  7. Season the duck breast with salt and pepper, then sear in the pan for about 6-7 minutes on each side until cooked through.
  8. Remove the duck from the pan and let it rest for a few minutes before slicing.
  9. In the same pan, sauté chopped onion and minced garlic until fragrant.
  10. Combine the cooked pasta, roasted vegetables, and sliced duck in the pan. Toss everything together to combine.
  11. Serve warm.
Nutrition Per Serving 700 g Per 100g
Energy 935 kcal 134 kcal
Protein 50 g 7.1 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 90 g 12.9 g
Fat 40 g 5.7 g
  • 200
    g
     duck breast
  • 100
    g
     whole wheat pasta
  • 100
    g
     bell pepper
  • 100
    g
     zucchini
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Slice the bell pepper and zucchini into strips.

Place the vegetables on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.

Roast the vegetables in the oven for 20 minutes.

Meanwhile, cook the pasta according to package instructions.

Heat the remaining olive oil in a pan over medium heat.

Season the duck breast with salt and pepper, then sear in the pan for about 6-7 minutes on each side until cooked through.

Remove the duck from the pan and let it rest for a few minutes before slicing.

In the same pan, sauté chopped onion and minced garlic until fragrant.

Combine the cooked pasta, roasted vegetables, and sliced duck in the pan. Toss everything together to combine.

Serve warm.

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