Creamy Vegetable Pasta Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 11.87 g | (12 %) | ||
| Fat | 28.43 g | (25 %) | ||
| Carbohydrates | 59.56 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.82 g | (16 %) |
more nutritional values
| Vitamin A | 1,929.41 mg | (241,176 %) | ||
| Vitamin D | 0.38 μg | (2 %) | ||
| Vitamin E | 0.99 mg | (8 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 6.49 mg | (54 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 102.42 μg | (34 %) | ||
| Pantothenic acid | 0.61 mg | (10 %) | ||
| Biotin | 0.87 μg | (2 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 10.91 mg | (11 %) | ||
| Potassium | 486.29 mg | (12 %) | ||
| Calcium | 95.96 mg | (10 %) | ||
| Magnesium | 87.59 mg | (29 %) | ||
| Iron | 3.28 mg | (22 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.33 mg | (29 %) | ||
| Saturated fatty acids | 13.42 g | |||
| Cholesterol | 69.38 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Spaghetti
- 600 grams Mixed Vegetables (such as carrots, peas, green beans)
- 2 Tbsps scallions
- 250 grams acidic Whipped cream
- 2 garlic cloves
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 pinch Nutmeg
- ½ bunch Arugula
Preparation steps
1.
Cook the spaghetti in boiling salt water until al dente. Drain, rinse with cold water and drain.
2.
Cook the vegetables in boiling salt water for 6 minutes until al dente. Rinse with cold water and drain. Peel and press the garlic.
3.
In a bowl, mix the sour cream, crushed garlic, olive oil, lemon juice and nutmeg. Season with salt and pepper to taste,
4.
Mix the spaghetti, vegetables and chives with the salad dressing.
5.
Serve on plates.
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