Farfalle with Vegetables and Avocado Sauce

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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
693
calories
Calories
How many calories can I eat?

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie693 cal.(33 %)
Protein19 g(19 %)
Fat25 g(22 %)
Carbohydrates96 g(64 %)
Sugar added0 g(0 %)
Roughage10.8 g(36 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A1 mg(125 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.7 mg(23 %)
Vitamin K24.1 μg(40 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.5 mg(36 %)
Folate66 μg(22 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C21 mg(22 %)
Potassium881 mg(22 %)
Calcium92 mg(9 %)
Magnesium108 mg(36 %)
Iron3 mg(20 %)
Iodine6 μg(3 %)
Zinc2.6 mg(33 %)
Saturated fatty acids9.5 g
Uric acid102 mg
Cholesterol32 mg
Complete sugar9 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
2 carrots
1 Zucchini
1 organic lemon
500 grams Farfalle
salt
1 Avocado
150 grams sour Whipped cream
peppers
2 Tbsps olive oil
How healthy are the main ingredients?
Whipped creamolive oilcarrotZucchinilemonsalt
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Preparation steps

1.

Peel the carrot. Rinse the zucchini. Shred the carrot and zucchini. Rinse the lemon and zest and juice.

2.

Cook the pasta according to package directions until al dente.

3.

Peel the avocado, cut in half, remove the pit and transfer to a blender along with the lemon juice, sour cream and a little pasta water. Season with salt and pepper.

4.

Heat the oil in a skillet and saute along with the lemon zest for 1-2 minutes. Season with salt and pepper, add the drained noodles and toss to coat.

5.

Toss the pasta with the sauce and serve.

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