Pasta with Bell Peppers and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 44.5 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 194 mg | (204 %) | ||
| Potassium | 835 mg | (21 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 3 colorful Bell pepper (red, yellow, orange)
- 1 large onion
- 2 large, ripe Tomatoes
- 50 grams Pine nuts
- 400 grams Spiral pasta
- 3 Tbsps olive oil
- 150 milliliters Vegetable broth
- 1 pinch sugar
- freshly ground peppers
- Chili powder
- 3 Tbsps finely chopped parsley
Preparation steps
Rinse and brush the eggplant, cut into cubes and season with salt.
Rinse and halve the bell peppers, remove the seeds and ribs and cut into bite-sized pieces. Peel and finely dice the onion. Blanch, peel and halve the tomatoes, remove the seeds and cut into small pieces.
Toast the pine nuts in a dry skillet over medium heat.
Cook the pasta in a pot of boiling salted water until al dente.
Pat the eggplant with a kitchen towel. Heat some oil in a large frying pan, sauté the onion and then add the eggplant. Cook for about 2 minutes and then add the bell peppers and the tomatoes. Sauté briefly and then pour in the broth. Simmer for about 4 minutes and season with salt, sugar, pepper and chili powder.
Drain the pasta and stir into the vegetables. Add the pine nuts and parsley and transfer to plates.
Serve with a fresh baguette if desired.
