Pasta Ribbons with Green Vegetables

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Pasta Ribbons with Green Vegetables
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
581
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie581 kcal(28 %)
Protein18.26 g(19 %)
Fat16.68 g(14 %)
Carbohydrates92.62 g(62 %)
Sugar added0 g(0 %)
Roughage2.77 g(9 %)
Vitamin A94.48 mg(11,810 %)
Vitamin D0 μg(0 %)
Vitamin E1.05 mg(9 %)
Vitamin B₁1.01 mg(101 %)
Vitamin B₂0.57 mg(52 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.42 mg(30 %)
Folate301.96 μg(101 %)
Pantothenic acid0.63 mg(11 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39.37 mg(41 %)
Potassium739.84 mg(18 %)
Calcium62.35 mg(6 %)
Magnesium56 mg(19 %)
Iron4.94 mg(33 %)
Zinc2.07 mg(26 %)
Saturated fatty acids2.09 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
zucchiniAsparagusgarlic

Ingredients

for
4
Ingredients
14 ounces
4
small zucchini (cut into ribbons)
7 ounces
7 ounces
mixed Bean (shelled broad beans (cooked), green beans and mangetout)
4 tablespoons
2 cloves
garlic (finely chopped)
freshly ground peppers

Preparation steps

1.
Cook the pasta in plenty of boiling, salted water according to the package instructions, until 'al dente'. Add the courgette ribbons for the last 2 minutes of cooking time. Drain the pasta and courgettes in a colander.
2.
Blanch the broad and green beans in boiling, salted water until 'al dente'. Refresh in cold water and leave to drain, then cut into bite-size pieces.
3.
Repeat this process with the asparagus and mangetout.
4.
Heat the oil in a large pan. Cook the garlic until soft, then add the beans, asparagus, mangetout, pasta and courgette ribbons and heat through, stirring occasionally. Season with salt and pepper, add lemon juice to taste and leave to stand for at least 5 minutes.