Pasta with Fresh Vegetables
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
704
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 126 g | (84 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.7 g | (49 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,257 mg | (31 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 medium Zucchini (julienned)
- 3 peeled and julienned carrots
- 1 thinly sliced onion
- 1 red Bell pepper (cut into thin strips)
- 1 yellow Bell pepper (cut into thin strips)
- ¼ cup olive oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 4 sprigs fresh Basil (leaves chopped; plus extra for garnish)
- 4 cups Farfalle (bowtie pasta)
- 15 cherry Tomatoes (halved)
- ½ cup Parmesan (shaved)
Preparation steps
1.
Preheat the oven to 450 degrees F.
2.
In a large bowl toss all of the vegetables with the oil. Season with salt, pepper, and chopped basil. Transfer the vegetable mixture to a large baking sheet and arrange in a single layer. Bake until the vegetables are tender-crisp, about 10 to 12 minutes. Stirring after the first 5 minutes.
3.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 to 9 minutes. Drain, reserving 1 cup of the cooking liquid.
4.
In a large bowl toss the pasta with the vegetables to combine. Add the cherry tomatoes and enough reserved cooking liquid to moisten. Gently toss again. Season the pasta with salt and pepper, to taste. Garnish with fresh basil and Parmesan cheese. Serve hot or cold.
