Mixed Vegetables Tagliatelle
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
