Mushroom Pasta
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 635 mg | (16 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Tagliatelle
- 6 cups Mixed Mushrooms (e. g. mu-err, cep, chestnut mushrooms, well cleaned and chopped)
- 1 Zucchini (rinsed, cleaned and chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 4 Tbsps olive oil
- Garnish
- 1 Tbsp freshly chopped parsley
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Can opener, 1 Pot, 1 Wooden spoon, 1 Plate, 1 großes Sieve, 1 Fine grater, 1 Paper towel, 1 Skillet
Preparation steps
1.
Cook the tagliatelle in salted water until al dente.
2.
In a large skillet, fry the mushrooms in hot oil for around 3 minutes.
3.
Add the zucchini and garlic and continue frying for 1-2 minutes.
4.
Toss the mushroom mixture with the pasta, season with salt and pepper, scatter with parsley and arrange on plates.
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