Mixed Vegetables Tagliatelle

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Mixed Vegetables Tagliatelle
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
348
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie348 cal.(17 %)
Protein11 g(11 %)
Fat14 g(12 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A1 mg(125 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K17.3 μg(29 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.3 mg(21 %)
Folate39 μg(13 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C16 mg(17 %)
Potassium495 mg(12 %)
Calcium107 mg(11 %)
Magnesium54 mg(18 %)
Iron2.1 mg(14 %)
Iodine7 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids5.7 g
Uric acid58 mg
Cholesterol24 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 Tbsps olive oil
3 cloves garlic cloves (minced)
1 small onion (chopped)
½ cup whipping cream
½ cup Vegetable broth
2 carrots (peeled and cut into sticks)
1 medium Zucchini (sliced)
1 red pepper (thinly sliced)
16 ozs Tagliatelle
salt (to taste)
peppers (to taste)
½ cup fresh Basil (chopped)
¼ cup Ricotta cheese (optional)
How healthy are the main ingredients?
Ricotta cheeseBasilolive oilgarlic cloveonioncarrot
Preparation

Kitchen utensils

1 flacher Plate, 1 Small skillet, 1 Wooden spoon, 1 Cutting board, 1 Peeler, 1 Fine grater, 1 Kitchen shears, 1 Small knife, 1 Measuring cups, 1 Teaspoon, 1 Tablespoon, 1 Small pot, 1 Plastic wrap

Preparation steps

1.
In a large pan heat olive oil over medium heat. Add garlic and onions and sauté until onions are translucent, about 6 minutes.
2.
Add cream and broth and bring to boil. Reduce slightly for 4 minutes. Add carrots and cook for 30 seconds. Add, zucchini and red pepper. Cook for a further 30 seconds.
3.
Bring a large pot of salted water to a boil. Cook tagliatelle according to package directions. Drain pasta and return to pan. Add vegetable sauce and toss with pasta. Season to taste with salt and pepper. Mix in basil. Serve in pasta bowls and garnish with dollops of ricotta, if desired.