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Lentil and Caper Pasta

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Lentil and Caper Pasta
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
573
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie573 kcal(27 %)
Protein20.14 g(21 %)
Fat12.99 g(11 %)
Carbohydrates95.84 g(64 %)
Sugar added0 g(0 %)
Roughage4.83 g(16 %)
Vitamin A14.68 mg(1,835 %)
Vitamin D0 μg(0 %)
Vitamin E0.11 mg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.52 mg(4 %)
Vitamin B₆0.15 mg(11 %)
Folate23.02 μg(8 %)
Pantothenic acid0.18 mg(3 %)
Biotin1.32 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12.42 mg(13 %)
Potassium658.01 mg(16 %)
Calcium34.04 mg(3 %)
Magnesium14.75 mg(5 %)
Iron3.58 mg(24 %)
Iodine0.75 μg(0 %)
Zinc0.26 mg(3 %)
Saturated fatty acids1.46 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
14 ounces
1
onion (peeled and finely chopped)
2 cloves
garlic (peeled and finely chopped)
1 stick
Celery (rinsed, cleaned and sliced)
3 tablespoons
1
zucchini (rinsed, cleaned and finely chopped)
½ cup
cup
Vegetable broth (approx.)
1 tablespoon

Preparation steps

1.
Cook the tagliatelle in salted water until al dente and drain.
2.
Fry the onion, garlic and celery in hot oil until softened.
3.
Add the lentils and broth to the onion and simmer for around 5 minutes.
4.
Add the chopped zucchini and simmer for a further 5 minutes until the zucchini is cooked through.
5.
Add the capers, toss the sauce and noodles until thoroughly combined and season with salt and pepper.
6.
Serve with grated parmesan cheese, if desired.