Noodles with Vegetables
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 43.7 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 613 mg | (61 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 Zucchini
- 1 carrot
- 1 Parsnip
- 1 stalk Leeks
- 2 Tbsps White vinegar
- 400 grams Linguine
- salt
- freshly ground peppers
- 150 grams Emmentaler cheese (grated)
- 6 Tbsps pureed Tomatoes (finished product)
- ½ tsp ground paprika
- 2 Tbsps butter
Preparation steps
Rinse zucchini, trim, cut into thin lengthwise slices and then cut crosswise into thin strips. Rinse carrot and parsnip, peel, cut into thin lengthwise slices and then cut crosswise into thin strips. Cut leeks in half lengthwise and rinse. Cut leek halves into thin strips.
Bring 1 liter of water to a boil in a pot with salt and vinegar. Add noodles, zucchini, carrots, parsnip and leek in the pot and cook for about 6-8 minutes until al dente. Drain vegetables and pasta in a colander and season with salt and pepper to taste. Mix vegetables and pasta in a omatoes,bowl with paprika and butter. To serve, arrange on plates, sprinkle with cheese and serve immediately.
