Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Colorful Vegetable Pasta
- Ingredients
- 3 small carrots (about 200 grams)
- 1 small Zucchini (about 200 grams)
- 1 stalk Leeks (about 125 grams)
- 5 ozs Whole Wheat Linguine
- 2 Tbsps olive oil
- salt
- peppers
- ½ cup Vegetable broth
- ¾ cup Soy creamer
- 1 pinch Saffron
- Chervil (to taste)
Peel carrots and trim, rinse, wipe dry. Trim zucchini. Cut both with a mandoline or a vegetable peeler lengthwise into thin strips.
Halve leek lengthwise, rinse and separate the individual layers.
Cook linguine according to package directions in plenty of boiling salted water until al dente.
Meanwhile, heat oil in a skillet. Cook carrots and zucchini over medium heat for 1 minute while stirring.
Add leek and sauté 1 more minute. Season with salt and pepper.
Add vegetable broth, soy creamer and saffron and bring to a boil. Cook for 2-3 minutes over medium heat.
Drain the pasta in a sieve, drain well and add to the skillet.
Mix linguine with vegetables. Season again with salt and pepper. Place on plates and serve sprinkled with chervil to taste.
(Percentage of daily recommendation)
Calorie | 512 cal. | (24 %) | ||
Protein | 15 g | (15 %) | ||
Fat | 25 g | (22 %) | ||
Carbohydrates | 53 g | (35 %) | ||
Sugar added | 2 g | (8 %) | ||
Roughage | 15 g | (50 %) |
Healthy, because
Also delicious and complete without any animal ingredients: wholemeal noodles saturate and provide plenty of B vitamins and fibre. Soy cream is cholesterol-free, but the vegetables provide all the more vitamins, minerals and secondary plant substances.
Even smarter
If you do not have saffron in stock, you can alternatively use ground turmeric - the powder of turmeric colours the sauce just as beautifully sunny.