Macaroni with Vegetable Ragout
Macaroni with Vegetable Ragout - Spring kitchen treasures for every season - with a little kick of freshness
Healthy, because
Even smarter
Nutritional values
This dish is full of satiating fiber! One portion of this dish provides about a third of the recommended daily amount. This dish is also packed with protein, thanks to the beans, peas, cheese, and soy creamer.
Use whole-wheat pasta instead of regular pasta to add even more fiber to this recipe!
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- salt
- 1 onion
- 8 fluid ozs Vegetable broth
- 10 ozs small green Beans (frozen)
- 300 grams Peas (frozen)
- 12 ozs Pasta (eg macaroni)
- 1 pc Grana Padano cheese (or Parmesan cheese; 2 oz)
- ½ Lime
- ½ bunch mint
- 4 fluid ozs Soy creamer
- peppers
Kitchen utensils
Preparation steps
Bring a large pot of salted water to a boil. Peel onion and dice finely. Boil vegetable broth in a pot. Pour onion and frozen beans into broth, return to a boil and simmer for 4 minutes.
Stir in frozen peas, bring to a boil again and cook the vegetables until tender but still slightly firm to the bite, about 3 minutes. . Cook the pasta in the boiling salted water until al dente according to package instructions.
Grate the cheese finely and squeeze the lime half. Rinse mint and shake dry. Pluck leaves, set some aside for garnish and finely chop the rest.
Add soy creamer and cheese to the vegetables and cook everything for 1 minute. Stir in chopped mint. Strain the pasta and drain. Season sauce with 2-3 tablespoons lime juice, salt and pepper. Sprinkle with remaining mint leaves and serve with pasta.
