Farfalle with Zucchini and Shrimp

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Farfalle with Zucchini and Shrimp
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
621
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie621 cal.(30 %)
Protein30 g(31 %)
Fat13 g(11 %)
Carbohydrates95 g(63 %)
Sugar added2 g(8 %)
Roughage8.2 g(27 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E4.8 mg(40 %)
Vitamin K23.1 μg(39 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin10.2 mg(85 %)
Vitamin B₆0.5 mg(36 %)
Folate77 μg(26 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C28 mg(29 %)
Potassium721 mg(18 %)
Calcium114 mg(11 %)
Magnesium134 mg(45 %)
Iron3.3 mg(22 %)
Iodine60 μg(30 %)
Zinc3.5 mg(44 %)
Saturated fatty acids2 g
Uric acid197 mg
Cholesterol84 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 Zucchini
2 garlic cloves
1 onion
250 grams shrimp (Raw, unshelled)
4 Tbsps olive oil
250 milliliters puréed Tomatoes
2 Tbsps Ketchup
500 grams Farfalle
1 Tbsp chopped parsley
salt
freshly ground pepper
How healthy are the main ingredients?
Tomatoolive oilKetchupparsleyZucchinigarlic clove

Preparation steps

1.

Rinse zucchini and cut into strips. Peel garlic and finely chop one clove. Peel and finely chop the onion. Rinse and pat dry the shrimp.

2.

Heat olive oil in a nonstick skillet and fry the shrimp for 2-3 minutes. Press remaining garlic through a garlic press and add. Remove shrimp from the pan and keep warm.

3.

Add zucchini, onion and diced garlic to the pan and fry for 5 minutes. Add tomato purée and bring to a boil. Season with tomato ketchup, salt and pepper. Add the shrimp to the sauce and heat.

4.

Cook farfalle according to package instructions in plenty of boiling salted water until al dente. Drain. Mix with shrimp sauce and serve sprinkled with parsley.

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