Broccoli and Tomatoes with Spaghetti
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
578
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 194.5 μg | (324 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Trim broccoli and cut into small florets. Blanch florets in boiling salted water, drain, rinse in cold water and drain. Peel the onion and chop. Blanch tomatoes for a few seconds, rinse in cold water, peel, quarter and cut into small cubes.
2.
Drain corn.
3.
Cook the pasta in plenty of salted water until al dente.
4.
Heat olive oil in a large pan. Sauté the onion until soft, add the tomatoes, corn and broccoli and cook briefly. Add drained spaghetti and stir well. Season well with salt and pepper. Before serving, sprinkle with chopped basil and Parmesan.
