Pasta with Green Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 77.7 μg | (130 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 961 mg | (24 %) | ||
| Calcium | 353 mg | (35 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams green Asparagus
- 250 grams green Beans
- salt
- 1 small Zucchini
- 2 scallions
- 150 grams button Mushroom
- 400 grams Pasta (i.e campanelle)
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 tsp freshly chopped thyme
- 175 grams Peas
- 200 grams Ricotta cheese
- ½ lemon (juice and zest)
- peppers
- 40 grams freshly grated Parmesan
Preparation steps
Wash, clean and blanch the beans in boiling salted water for 6 minutes. Peel the bottom third of the asparagus, cut off hard ends, and cook for 5 minutes until al dente with the beans. Drain and cut into 4 cm (approximately 1 1/2 inches) pieces.
Rinse the zucchini and cut in half lengthwise. Cut into 1 cm (approximately 1/3 inch) slices. Rinse the spring onions and cut into rings. Rinse the mushrooms and cut into quarters.
Cook the pasta in boiling, salted water until al dente. Place the butter and oil in a large pan. Sauteé the mushrooms with the thyme for about 2 minutes. Add the zucchini, peas, asparagus, beans, and spring onions. Reduce the heat, stir in the ricotta, lemon juice, and zest. Season with salt and pepper.
Add the drained pasta to the pan.
To serve, transfer to plates and garnish with Parmesan.
