Smarter Home Cooking

Spaghetti with Zucchini and Asparagus Strips

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Spaghetti with Zucchini and Asparagus Strips
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
599
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie599 cal.(29 %)
Protein20 g(20 %)
Fat16 g(14 %)
Carbohydrates93 g(62 %)
Sugar added0 g(0 %)
Roughage8.9 g(30 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.3 mg(28 %)
Vitamin K43.7 μg(73 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.4 mg(29 %)
Folate124 μg(41 %)
Pantothenic acid0.9 mg(15 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38 mg(40 %)
Potassium646 mg(16 %)
Calcium80 mg(8 %)
Magnesium106 mg(35 %)
Iron3.6 mg(24 %)
Iodine9 μg(5 %)
Zinc2.5 mg(31 %)
Saturated fatty acids5.5 g
Uric acid122 mg
Cholesterol17 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
500 grams Spaghetti
salt
½ Red onion
2 small Zucchini
250 grams green Asparagus
60 grams sun-dried Tomatoes (in oil)
2 Tbsps butter
3 Tbsps olive oil
100 milliliters Vegetable broth
freshly ground peppers
How healthy are the main ingredients?
Tomatoolive oilsaltonionZucchini

Preparation steps

1.

Cook spaghetti in salted boiling water until al dente, according to package directions. Drain. In the meantime, peel onion and cut into thin strips. Rinse, trim, and thinly slice summer squash lengthwise. Rinse asparagus, trim 2 cm (approximately 3/4 inch) from ends, and shave or thinly slice lengthwise. Drain sun-dried tomatoes and chop.

2.

Heat butter and olive oil in a large skillet. Add onion, summer squash, and asparagus and fry briefly. Deglaze with broth, stir in tomatoes, and cook until the liquid has evaporated. Mix spaghetti with vegetables and swirl in the pan briefly to heat. Season with salt and pepper and serve in deep plates.