Mediterranean Pasta Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 738 cal. | (35 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 421.2 μg | (702 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,546 mg | (39 %) | ||
| Calcium | 358 mg | (36 %) | ||
| Magnesium | 192 mg | (64 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the salad
- 400 grams Spaghetti
- salt
- 4 Tbsps olive oil
- 2 onions
- 3 garlic cloves
- 2 Zucchini
- 400 grams Spinach
- peppers (freshly ground)
- 100 grams Tomatoes (dried, preserved in oil)
- 40 grams Pine nuts
- 50 grams Parmesan
- For the salad dressing
- 2 Tbsps chopped parsley
- 1 Tbsp finely chopped Basil
- 4 Tbsps olive oil
- 8 Tbsps Ketchup
- 4 Tbsps Tomato paste
- 4 Tbsps White vinegar
- salt
- peppers (freshly ground)
Preparation steps
Cook pasta in plenty of boiling salted water until al dente, drain, rinse and drain again. Mix with 1 teaspoon olive oil and cut into 6 cm (approximately 2-1/2 inch) long pieces.
Peel onions and garlic and finely chop. Rinse zucchini, cut in half and cut crosswise into slices. Rinse spinach and spin dry. Heat remaining olive oil in a pan and sauté onions and garlic until soft. Add zucchini and sauté until golden brown on both sides. Season to taste with salt and pepper. Drain tomatoes, dry with a paper towel and dice fine. Roast pine nuts in a dry frying pan. Using a cheese plane, slice off pieces of Parmesan.
For the salad dressing, stir together olive oil, ketchup, tomato paste, vinegar, salt and pepper. Fold in herbs to taste. Add the salad ingredients, except the pine nuts and Parmesan, and mix together. Let sit 1 hour before serving. To serve, garnish with pine nuts and Parmesan.
