Low Calorie Lunch
Pasta Salad with Green Vegetables
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 37 min.
Ready in
Calories:
379
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 54.2 μg | (90 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 635 mg | (16 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Farfalle
- salt
- 2 Zucchini (380 grams, approximately 13 ounces)
- 400 grams green Asparagus
- 1 red chili pepper
- 1 garlic clove
- 1 Tbsp olive oil
- 1 lemon (juice and zest)
- freshly ground peppers
Preparation steps
1.
Cook pasta in plenty of boiling salted water until al dente.
2.
Rinse, trim and cut zucchini into thin slices. Rinse asparagus, peel bottom third and cut off woody ends. Cut into 5 cm (approximately 2 inch) pieces. Rinse chile pepper, cut lengthwise and slice thinly. Peel garlic and finely dice. Heat oil in a pan and sauté chile pepper and garlic until garlic is translucent. Add 50 mL (approximately 2 ounces) of the pasta water and 2 tablespoons lemon juice. Add asparagus and 1 teaspoon lemon zest, cover and simmer for about 4 minutes. Add zucchini and cook an additional 2 minutes. Add additional pasta water if necessary. Season with salt and pepper to taste. Add pasta to pan and toss well with vegetables. Serve in bowls or on plates.
