Confetti Vegetables with Noodles
Confetti Vegetables with Noodles - Green and white pasta for small connoisseurs
Healthy, because
Even smarter
Nutritional values
This is a healthy dish that children who don't like a lot of vegetables can still enjoy! This dish is packed with vitamin C and iron.
Use whole-wheat pasta instead of regular pasta to add some fiber, minerals, and B vitamins to this dish.
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 425 mg | (11 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 19 mg |
Ingredients
Kitchen utensils
Preparation steps
Rinse kohlrabi greens, shake dry and set aside. Peel kohlrabi bulb, cut in half and cut into 1/4-inch cubes.
Melt butter in a large pot, sauté kohlrabi cubes briefly, and pour in 1/3 cup of water. Season with salt and pepper, cover, and cook for 5 minutes over medium heat. Meanwhile, cook the pasta according to package directions in plenty of boiling salted water until al dente.
After 5 minutes of cooking, add the peas to kohlrabi and cook for another 5-7 minutes.
Meanwhile, put sour cream in a tall vessel. Chop a handful of delicate kohlrabi greens and add to vessel.
Rinse the parsley, shake dry and pluck the leaves. Chop coarsely and add to the vessel and puree with an immersion blender.
Stir herb puree into the vegetables and cook briefly. Season with salt and pepper. Drain the pasta, mix with the sour-cream mixture and vegetables and serve.
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