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Farfalle with vegetables and avocado sauce
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
Calories:
693
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 693 cal. | (33 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 881 mg | (22 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
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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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