Pasta with Ricotta Zucchini Sauce
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
577
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Zucchini
- 2 garlic cloves
- 1 Red onion
- 2 Tbsps olive oil
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 tsp grated Lemon peel
- 3 Tbsps lemon juice
- 350 grams Spaghetti
- 2 Tbsps chopped parsley
- 250 grams Ricotta cheese
- 4 Tbsps freshly grated Parmesan
Preparation steps
1.
Rinse zucchini, trim and finely chop. Peel garlic and onion and finely chop.
2.
Heat oil and butter in a pan. Peel onion and garlic, dice, add to the pan, sauté while stirring for about 2 minutes. Add zucchini and fry for about 5 minutes and season with salt and pepper. Add lemon zest, mix, cover and set aside.
3.
Add spaghetti in a pot with plenty of boiling salted water until al dente. Mix chopped parsley, ricotta, Parmesan, lemon juice and 150 ml (approximately 5 ounces) of pasta water in a bowl until smooth and season with salt and pepper.
4.
Drain pasta. Add zucchini mixture to the ricotta mixture and stir. Add pasta to the bowl and mix well. Serve immediately.
