Pappardelle with Vegetables
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
629
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 865 mg | (22 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams wide Tagliatelle
- 2 carrots
- 1 Zucchini
- 1 Tbsp olive oil
- oregano (to taste, 1 teaspoon)
- Basil (to taste, 1 teaspoon)
- 50 grams cream cheese
- 50 grams Quark
- 1 tsp Walnut oil
- 1 tsp lemon juice
- 2 Tbsps grated Parmesan
- 2 sprigs Basil
- salt
- peppers
Preparation steps
1.
Peel carrots, rinse and cut into thin, flat slices with a mandoline. Blanch in boiling salted water for 5 minutes, remove and drain well. Rinse zucchini, pat dry, cut off ends and slice on the mandoline in thin, flat slices. Heat the oil, add zucchini ribbons and sauté until golden with oregano and basil.
2.
Cook pappardelle according to package instructions and drain. For the sauce, mix cream cheese with quark, oil and lemon juice and season with salt and pepper. Fold vegetable strips into the sauce and mix with pappardelle. Sprinkle with Parmesan. Garnish with remaining basil sprigs.
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