Pappardelle with Vegetables

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Pappardelle with Vegetables
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
629
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie629 cal.(30 %)
Protein25 g(26 %)
Fat22 g(19 %)
Carbohydrates82 g(55 %)
Sugar added0 g(0 %)
Roughage9.7 g(32 %)
Vitamin A1.8 mg(225 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.3 mg(19 %)
Vitamin K31.9 μg(53 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.1 mg(68 %)
Vitamin B₆0.5 mg(36 %)
Folate75 μg(25 %)
Pantothenic acid1.1 mg(18 %)
Biotin11.4 μg(25 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C29 mg(31 %)
Potassium865 mg(22 %)
Calcium252 mg(25 %)
Magnesium102 mg(34 %)
Iron3.8 mg(25 %)
Iodine18 μg(9 %)
Zinc2.9 mg(36 %)
Saturated fatty acids9 g
Uric acid110 mg
Cholesterol33 mg
Complete sugar11 g

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
How healthy are the main ingredients?
cream cheeseParmesanolive oilWalnut oilBasilcarrot

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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