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Farfalle with zucchini and shrimp
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
621
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 721 mg | (18 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
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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