Pappardelle with Vegetables
(4 votes)
(4 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
421
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 29.2 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 784 mg | (20 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Tagliatelle
- salt
- 250 grams thin Zucchini
- 2 carrots
- 1 Kohlrabi
- 2 shallots
- 1 garlic clove
- 2 Tbsps Pine nuts
- 1 Tbsp chopped parsley
- 2 tsps grated Lemon peel (organic)
- 2 Tbsps Parmesan
- 2 Tbsps olive oil
- freshly ground peppers
Preparation steps
1.
Cook the pappardelle in plenty of salted water until al dente. Then drain, reserving 1 cup of cooking water. Peel carrots and kohlrabi and rinse zucchini. Cut zucchini lengthwise and cut carrots into thin slices. Cut kohlrabi into strips. Peel shallots and garlic and chop finely.
2.
Toast the pine nuts in a dry frying pan. Finely grate the lemon zest and mix with parsley, Parmesan and pine nuts. Heat oil in a pan, add the shallots and garlic and cook until soft. Add remaining vegetables and the pasta water, cover and cook for 5 minutes. Mix with pappardelle and season with salt and pepper. Arrange on plates and serve sprinkled with the pine nut mixture.
