Bell Pepper-Zucchini Pasta
Bell Pepper-Zucchini Pasta - The red chile pepper gives this vegetarian pasta some spiciness, while capers add gentle acidity
Healthy, because
Even smarter
Nutritional values
Paprika and zucchini not only provide this easy-to-prepare pasta dish with lots of fiber for regular digestion, but also with a generous portion of vitamin C, which helps keep the immune system healthy.
Prepare this dish with whole wheat pasta for added fiber.
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 548 mg | (14 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 red Bell pepper
- 2 Zucchini
- 2 Tbsps Caper
- 1 red chili pepper
- 3 slices Whole-grain baguette (about 1.5-2 oz.)
- 2 Tbsps olive oil
- 14 ozs Tagliatelle
- salt
- 1 Tbsp Canola oil
- 1 garlic clove
- peppers
Kitchen utensils
Preparation steps
Cut bell peppers in half, remove seeds and rinse. Line a baking sheet with aluminum foil. With the skin side up, distribute bell pepper halves on sheet. Roast under the preheated oven broiler until the skin is slightly blackened (watching carefully), for 6-8 minutes.
Meanwhile, trim zucchini, rinse, cut in half crosswise and cut lengthwise into thin strips. Drain the capers.
Take bell peppers from the oven and cover for about 5 minutes with a damp kitchen towel. Then peel and dice.
Halve chile pepper lengthwise, remove the seeds, rinse and finely chop. Dice the baguette, finely crumble with your hands and place in a bowl.
In a small non-stick pan, heat 1 tablespoon olive oil. Toast breadcrumbs and chile pepper until golden brown, stirring frequently.
Cook pasta according to package directions in plenty of boiling salted water until al dente.
Meanwhile, heat the remaining oil in a large non-stick pan. Cook zucchini over medium heat while stirring until soft.
Peel the garlic and pass through a garlic press directly into the zucchini. Add diced bell peppers and capers. Season with salt and pepper and keep warm.
Drain the pasta, taking care to collect approximately 1/3 cup of the cooking water. Mix pasta and vegetables and stir in the cooking water. Sprinkle with the breadcrumbs and serve.
