Quick Clean Eating Recipe

Buckwheat Zucchini Spaghetti with Parsley Pesto

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Buckwheat Zucchini Spaghetti with Parsley Pesto

Buckwheat zucchini spaghetti with parsley pesto - A great gluten free choice!

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
567
calories
Calories

Healthy, because

Even smarter

Nutritional values

With a thick portion of proteins contribute Pumpkin seeds especially in a meatless diet help us to get enough of the building material. Linseed oil possesses as much alpha-linolenic acid as hardly any other vegetable oil. This fatty acid curbs inflammation and keeps blood vessels elastic.

If you can't get buckwheat spaghetti and don't eat a gluten-free diet, you can replace it with whole-grain spaghetti (made from spelt, for example). Carrots are also suitable as a substitute for zucchini: Especially in winter, when zucchini is not in season, these are a good alternative.

1 serving contains
(Percentage of daily recommendation)
Calorie567 cal.(27 %)
Protein26 g(27 %)
Fat34 g(29 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage8.1 g(27 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.6 μg(8 %)
Vitamin E4.8 mg(40 %)
Vitamin K96 μg(160 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.4 mg(29 %)
Folate102 μg(34 %)
Pantothenic acid1.6 mg(27 %)
Biotin23.8 μg(53 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C48 mg(51 %)
Potassium730 mg(18 %)
Calcium116 mg(12 %)
Magnesium137 mg(46 %)
Iron5.6 mg(37 %)
Iodine15 μg(8 %)
Zinc4.7 mg(59 %)
Saturated fatty acids6.1 g
Uric acid98 mg
Cholesterol276 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
44 ozs Zucchini (3 zucchini)
8 ozs Buckwheat noodle (spaghetti)
salt
5 ozs Pumpkin seed
1 bunch parsley (0.75 oz)
4 Tbsps flaxseed oil
4 eggs
2 Tbsps Canola oil
peppers
How healthy are the main ingredients?
ZucchiniPumpkin seedparsleysaltegg
Preparation

Kitchen utensils

1 Spiral cutter or Peeler

Preparation steps

1.

Clean and wash zucchini and cut into vegetable spaghetti with a spiral cutter. Cook buckwheat spaghetti according to package directions in plenty of boiling salted water until al dente, drain in a colander and let drain, reserving some water.

2.

Meanwhile, roast pumpkin seeds in a hot pan without fat over medium heat for 3 minutes. Wash parsley and shake dry, cut off stems; puree leaves with pumpkin seeds and flaxseed oil to fine pesto and set aside.

3.

Cook eggs in boiling water until waxy soft, about 6 minutes, then rinse with cold water. Heat canola oil in a large frying pan. Sauté zucchini in it over low heat, stirring, for 3-5 minutes, then season with salt and pepper. Add spaghetti and sauté for 3 minutes. Fold in parsley pesto except for 2 tsp, mix in some pasta cooking water if desired.

4.

Arrange pasta on plates. Peel eggs and cut in half. Place egg halves with pasta and spread remaining pesto as blobs on top.