Creamy Zucchini Penne
Creamy Zucchini Penne - Vegetarian pasta makes a fully satisfying meal
Healthy, because
Even smarter
Nutritional values
This gentle pasta creation, which also goes down well with children, proves that the iron reservoirs can be filled completely without meat. One portion of zucchini pasta contributes one third of the daily iron requirement and thus reduces the risk of deficiency symptoms, which can manifest themselves as tiredness or lack of concentration, among other things.
Serve a glass of freshly squeezed orange juice with your meal - the vitamin C it contains improves iron absorption.
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 3 garlic cloves
- 1 pc Parmesan (30 grams)
- 6 scallions
- 2 Zucchini (250 grams each)
- 14 ozs Penne
- salt
- 2 Tbsps olive oil
- 4 very fresh eggs (medium)
- 2 Tbsps Crème fraiche
- peppers
Kitchen utensils
Preparation steps
Peel the garlic and chop finely. Finely grate the Parmesan.
Trim scallions, rinse and cut into thin rings. Trim zucchini, rinse and cut into thin slices.
Cook penne according to package directions in plenty of boiling salted water until al dente.
Meanwhile, heat oil in a large non-stick pan. Add garlic, zucchini and scallions and cook until soft over medium heat, stirring, 4-5 minutes.
Separate the eggs and place the yolks in a bowl (save whites for another use). Add creme fraiche, season with salt and pepper and stir until smooth with a whisk.
Drain the penne in a sieve, taking care to collect 50 ml (approximately 3 1/2 tablespoons) of cooking water. Stir cooking water into the egg yolk mixture and pour over zucchini. Continue to cook for 1-2 minutes.
Combine penne and vegetables in a bowl and mix well. Sprinkle with Parmesan and serve.
