Linguine with Red Lentils, Capers and Zucchini
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
560
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Linguine
- 50 grams skinned, red Lentils
- 1 Zucchini
- 1 sm jar Caper
- 2 Tbsps Fresh herbs
- 1 small onion
- 1 Tbsp olive oil
- 100 milliliters Vegetable broth
- 150 grams Crème fraiche
- 1 tsp Pastry flour
- Parmesan (grated)
- salt
- peppers
Preparation steps
1.
Cook the lentils in plenty of water until soft. Drain well. Cook the linguine in boiling water according to package instructions until al dente. Rinse the zucchini and cut into cubes. Peel the onion and cut into cubes. Drain capers.
2.
Heat the oil in a saucepan and sauté onion. Add zucchini and sprinkle with flour. Pour in broth and bring to a boil. Add capers, herbs, creme fraiche and Parmesan to taste. Stir lentils into the sauce, heat until warmed through and then stir in the drained linguine.
3.
Arrange on plates and serve with Parmesan.
