Whole Wheat Spaghetti with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 6.04 g | (6 %) | ||
| Fat | 3.27 g | (3 %) | ||
| Carbohydrates | 29.04 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.66 g | (6 %) |
| Vitamin A | 469.67 mg | (58,709 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.71 mg | (6 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.51 mg | (29 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 63.46 μg | (21 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 52.07 mg | (55 %) | ||
| Potassium | 407.45 mg | (10 %) | ||
| Calcium | 38.45 mg | (4 %) | ||
| Magnesium | 44.04 mg | (15 %) | ||
| Iron | 1.81 mg | (12 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.98 mg | (12 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Cholesterol | 8.32 mg |
Ingredients
- Ingredients
- 120 grams Whole Wheat Spaghetti
- 100 grams Broccoli
- 200 grams Pumpkin
- 1 Red Bell pepper
- 6 button Mushroom
- 100 milliliters Vegetable broth
- salt (and pepper)
- ¼ tsp ground cilantro
- 2 Dill
- 2 Tbsps Whipped cream
Preparation steps
Cook spaghetti according to package directions in plenty of salted water until al dente. Drain in a colander, rinse and drain well.
Trim broccoli, rinse and divide into florets. Peel pumpkin, core and cut into small cubes. Bring salted water to a boil and blanch the vegetables for 3 minutes. Rinse in cold water and drain.
Rinse bell pepper, remove seeds and cut into cubes. Clean mushrooms cut into small cubes and fry in a pan with a little broth. Add broccoli, pumpkin and bell pepper. Season with salt, pepper and coriander.
Pour in remaining broth and simmer until the liquid just covers the bottom of the pot. Rinse dill and shake dry. Chop the dill leaves and add to the vegetables along with the cream. Stir in spaghetti, reheat to taste and serve.
