Carrot Spelt Spaghetti with Feta
Carrot Spelt Spaghetti with Feta - Pasta pleasure with a difference
Healthy, because
Even smarter
Nutritional values
As a top source of calcium, sesame ensures strong bones and teeth. In addition, the mineral is important for muscle work and electrolyte balance. Parsley - the classic among kitchen herbs - contains many essential oils that provide relief from bad breath. The green plant pigment chlorophyll purifies the blood and promotes detoxification.
The pasta, rich in nutrients, also tastes vegan: Simply replace the feta cheese with a handful of cashews or some fried tofu cubes.
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.2 g | (54 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 942 mg | (24 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 18 ozs carrots (5 carrots)
- 30 ozs Spelt- whole-grain spaghetti
- salt
- 1 garlic clove
- 2 Tbsps olive oil
- 3 ½ ozs Orange juice
- ¾ oz parsley (0.5 Bunch)
- 5 ozs Feta
- peppers
- 2 Tbsps Sesame seeds
Preparation steps
Clean carrots, peel and slice lengthwise into thin slices with a peeler.
Cook pasta according to package directions in plenty of boiling salted water until al dente.
Meanwhile, peel and finely chop the garlic. Heat oil in a frying pan. Sauté garlic for 2 minutes over medium heat. Add carrots and sauté for 2 minutes. Pour in orange juice and cook over medium heat for 3-4 minutes until juice is almost completely evaporated.
Wash parsley, shake dry and chop. Crumble the feta. Drain the pasta in a sieve and add to the carrots with the parsley. Salt, pepper, toss and arrange on plates. Sprinkle with feta and sesame seeds.
