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Cheesy pasta providing carbohydrates and protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Penne Pasta with Sür Cheese (200 g) has 368 calories. That works out to 184 calories per 100 g. It contains 54.4 g of carbs, 14.8 g of protein, 10.2 g of fat and 3 g of fiber. Its 34 µg of Selenium covers 62% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 200 g
368
KCAL / 200G
Carbs
54.4g
· 20% DV
Protein
14.8g
· 30% DV
Fat
10.2g
· 13% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 59% · Protein 16% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 368 kcal | |
| Total fat | 10.2 g | 13% |
| Saturated fat | 5.7 g | 29% |
| Trans fat | 0.16 g | |
| Sodium | 490 mg | 21% |
| Total carbohydrate | 54.4 g | 20% |
| Fiber | 3 g | 11% |
| Protein | 14.8 g | 30% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 368 kcal |
| 100 g | 100 g | 184 kcal |
| 1 cup (small) | 140 g | 258 kcal |
| 1 cup (large) | 220 g | 405 kcal |
| 1 serving (large) | 280 g | 515 kcal |
| 1 pack (large) | 300 g | 552 kcal |
| 1 pack (extra large) | 400 g | 736 kcal |
Calculated from 184 calories per 100 g.
Boil the penne until just tender, then reserve some pasta water. Stir the Sür cheese into the drained pasta off the heat, adding pasta water a little at a time until the cheese coats the pasta.
Not always. Sür cheese can stay crumbly or make a textured sauce rather than melting into a completely smooth one. Mix it in off the heat with a splash of hot pasta water to help it coat the penne.
A tangy, crumbly cheese can work as a substitute, but the flavor will change. Feta is one option; taste it before adding salt, since feta and Sür cheese can both bring saltiness to the pasta.
Taste the Sür cheese before seasoning, and salt the pasta water lightly if the cheese is already salty. Add unsalted pasta water or cooked vegetables to the finished dish rather than trying to mask excess salt with more cheese.
High heat can make the cheese separate instead of coating the penne. Take the pan off the heat before mixing in the cheese, and add warm pasta water gradually while stirring to bring the sauce together.
Stir in cooked chicken, chickpeas, or sautéed mushrooms to make Penne Pasta with Sür Cheese more substantial. Add cooked ingredients after the cheese sauce comes together so they warm through without making it watery.
Yes, but the cheese sauce may become grainy or separate after thawing. Freeze it in an airtight container, thaw it in the refrigerator, then reheat gently with a little water while stirring.
Keep it covered in the refrigerator and eat it within 3–4 days. Cool the pasta promptly after cooking, and reheat only the portion you plan to eat rather than repeatedly warming the whole dish.
The listed product is classified as processed. For a homemade version, cook plain penne and combine it with Sür cheese and simple ingredients instead of using a ready-made sauce or packaged pasta mix.
Serve Penne Pasta with Sür Cheese with a crisp salad or simply cooked vegetables to balance its rich, savory flavor. Roasted peppers or greens also work well stirred into the pasta as a side or topping.
Vitamins
B12
0.6µg · 25% DV
B2
0.3mg · 23% DV
B3
2.5mg · 16% DV
B1
0.18mg · 15% DV
Minerals
Selenium
34µg · 62% DV
Phosphorus
274mg · 39% DV
Calcium
276mg · 28% DV
Copper
0.24mg · 27% DV
Sodium
490mg · 21% DV
Potassium ⭐
184mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 368 calories in 1 serving (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Penne Pasta with Sür Cheese combines ridged, tube-shaped pasta with Sür cheese, bringing an Italian pasta shape together with a cheese used in Turkey. The cheese gives the dish a savory, distinctly cheesy flavour; depending on how it is mixed in, the pasta may be more lightly coated or richer in texture.
Serve it warm as a straightforward lunch or supper, as you might any pasta dish, with a green salad or cooked vegetables alongside. It is mainly a carbohydrate source, with some protein too: a 100 g portion provides 27.2 g of carbohydrates and 7.4 g of protein. For a lighter plate, keep the pasta portion moderate and add vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.7g
MONOUNSATURATED
2.64g
POLYUNSATURATED
0.76g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.