Macaroni with Vegetable Ragout

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Macaroni with Vegetable Ragout

Macaroni with vegetable ragout - Colorful and tasty

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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
478
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie478 kcal(23 %)
Protein17 g(17 %)
Fat8 g(7 %)
Carbohydrates84 g(56 %)
Sugar added0 g(0 %)
Roughage10.6 g(35 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.6 mg(43 %)
Folate108 μg(36 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C89 mg(94 %)
Potassium635 mg(16 %)
Calcium55 mg(6 %)
Magnesium86 mg(29 %)
Iron2.6 mg(17 %)
Iodine5 μg(3 %)
Zinc2.1 mg(26 %)
Saturated fatty acids1.1 g
Uric acid115 mg
Cholesterol0 mg

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
How healthy are the main ingredients?
Cornolive oilsaltonioncarrotparsley

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.