Pasta with Ground Beef and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 729 cal. | (35 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 89.3 μg | (149 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,284 mg | (32 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 small onion
- 2 garlic cloves
- 300 grams ground pork
- 1 small red chili pepper
- ¼ tsp Cumin
- ½ tsp dried thyme
- 2 Tbsps olive oil
- 125 milliliters Beef broth
- 2 tsps Tomato paste
- salt
- freshly ground Black pepper
- For the vegetables
- 3 Tomatoes
- 150 green Beans
- 1 bunch scallions
- 1 handful soybean sprout
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- Also
- 350 grams Spaghettini
Preparation steps
For the vegetables: Rinse and quarter the tomatoes, remove seeds and cut into strips. Rinse and trim the beans and cut lengthwise. Rinse the scallions and cut diagonally into wide pieces.
Rinse and drain the sprouts.
Heat the oil in a skillet and saute the vegetables 6 minutes. Add the sprouts and cook until heated through, season with salt and pepper.
Peel the onion and the garlic cloves. Finely chop the onion and press the garlic through a garlic press. Rinse the chile, slit lengthwise, remove seeds and finely chop.
Heat the olive oil in a skillet and saute the meat until no longer pink. Add the onion-garlic mixture and the chile, and stir in the cumin and thyme. Season with salt and pepper and stir in the tomato paste. Add the broth and simmer everything on low heat until the liquid is almost evaporated.
Meanwhile, cook the pasta according to package directions until al dente.
To serve, drain the noodles and transfer to plates. Stir together the vegetables and the ground beef and spoon it over the pasta.
