Macaroni with Vegetable Ragout
(1 vote)
(1 vote)
Macaroni with vegetable ragout - Colorful and tasty
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 52.3 μg | (87 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 635 mg | (16 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams short macaroni
- salt
- 1 Red onion
- 1 carrot
- 1 Red Bell pepper
- 150 grams Cherry tomatoes
- 2 Tbsps olive oil
- 100 grams Peas (frozen)
- 100 grams Corn (canned)
- peppers
- 150 milliliters Vegetable broth
- parsley
Preparation steps
1.
Cook macaroni according to package directions in boiling salted water until al dente. Then drain well.
2.
Meanwhile, peel onion and carrot and finely chop. Rinse, trim and finely dice the bell pepper. Rinse the tomatoes.
3.
Heat oil in a pan. Add onion, carrot and bell pepper and sauté over medium heat for 1-2 minutes. Add peas and corn, season with salt and pepper and pour in broth. Place tomatoes on the vegetables and simmer for 2-3 minutes.
4.
Meanwhile, rinse parsley, shake dry and chop leaves. Combine parsley with drained macaroni and vegetables and season with salt and pepper.
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