Tomato Pasta with Peppers and Zucchini
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
586
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 913 mg | (23 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- salt
- 2 Zucchini
- 2 green Bell pepper
- 300 grams Cherry tomatoes
- 4 Tbsps olive oil
- 1 Tbsp Tomato paste
- 50 milliliters Tomato juice
- freshly ground peppers
- 1 generous pinch Piment d'Espelette
- Basil (for garnish)
Preparation steps
1.
Cook the spaghetti according to package directions in boiling salted water until al dente. In the meantime, trim, rinse and roughly chop the zucchini. Trim the peppers, rinse, remove seeds and ribs and cut into strips. Rinse and halve the tomatoes.
2.
Heat the olive oil in a large frying pan and cook the zucchini and peppers 5-7 minutes, turning occasionally. Add the tomatoes at the last minute. Drain the pasta and mix with the tomato paste and the juice. Season with salt, pepper and chile pepper.
3.
Put the spaghetti into the pan and swirl into the pan contents. Briefly heat and arrange on plates. Garnish with fresh basil.
