Linguine with Vegetables
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
603
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 43.7 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 613 mg | (61 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Zucchini
- 1 carrot
- 1 Parsnip
- 1 stalk Leeks
- 2 Tbsps White vinegar
- 400 grams Linguine
- salt
- freshly ground peppers
- 150 grams Emmentaler cheese (grated)
- 6 Tbsps pureed Tomatoes
- ½ tsp ground paprika
- 2 Tbsps butter
Preparation steps
1.
Rinse zucchini, trim and cut lengthwise into thin slices, then cut crosswise into thin strips. Rinse carrot and parsnip, peel, cut into thin slices and cut into strips. Halve the leek lengthwise and rinse. Cut the leek halves into thin strips.
2.
Bring 1 liter (approximately 4 1/2 cups) of water to a boil in a pot with vinegar and salt to taste. Add linguine, zucchini, carrot, parsnip and leek and cook until al dente, 6-8 minutes. Drain in a colander drain, season with salt and pepper and mix in tomatoes, paprika and butter. Divide among plates, sprinkle with cheese and serve immediately.
