Pasta Primavera
Nutritional values
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,083 mg | (27 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 11 g |
Ingredients
Preparation steps
Rinse zucchini, cut off ends and cut into slices. Trim cauliflower, rinse and cut into small florets. Cut large florets in half. Rinse snow peas and pinch back ends. Rinse carrots, peel and cut lengthwise with a vegetable peeler into long thin strips.
Bring a large pot of salted water to a boil and blanch cauliflower for 8 minutes. Remove, rinse in cold water and drain. Blanch snow peas, carrots and zucchini strips for 5 minutes, remove, rinse in cold water and drain well. Cook pappardelle according to package directions.
Heat butter in a pan and fry the vegetables in the butter for 4 minutes. Season with salt and pepper. Toast the pine nuts in a dry frying pan. Drain the pappardelle, mix with the vegetables and sprinkle with pine nuts. Rinse basil leaves, pat dry and sprinkle over the with pasta with the trimmed cress before serving.
