Linguine with Zucchini and Lemon
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
421
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 575 mg | (14 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
For the pasta: In a pot of boiling salted water, cook linguine until al dente. Reserve some pasta water for later use.
2.
For the sauce: Peel and finely chop the garlic.
3.
Rinse the zucchini and the trim off the ends. Slice into thin strips.
4.
Rinse, core, and quarter the tomatoes. Dice into small cubes.
5.
In a skillet, heat the oil. Add the garlic and zucchini to cook for 2-3 minutes. Stir in the cooked linguine, the reserved pasta water, lemon juice, lemon zest, ricotta, Parmesan, tomatoes and pine nuts, and toss together until the noodles are coated and warmed through. Season with salt and pepper and garnish with basil.
