Pasta with Mediterranean Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 950 cal. | (45 %) | ||
| Protein | 30.31 g | (31 %) | ||
| Fat | 51.58 g | (44 %) | ||
| Carbohydrates | 98.17 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.78 g | (29 %) |
| Vitamin A | 126.17 mg | (15,771 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.61 mg | (22 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 14.65 mg | (122 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 62.06 μg | (21 %) | ||
| Pantothenic acid | 1.05 mg | (18 %) | ||
| Biotin | 3.31 μg | (7 %) | ||
| Vitamin B₁₂ | 0.44 μg | (15 %) | ||
| Vitamin C | 42.71 mg | (45 %) | ||
| Potassium | 1,172.88 mg | (29 %) | ||
| Calcium | 216.16 mg | (22 %) | ||
| Magnesium | 68.81 mg | (23 %) | ||
| Iron | 7.64 mg | (51 %) | ||
| Iodine | 1.05 μg | (1 %) | ||
| Zinc | 1.87 mg | (23 %) | ||
| Saturated fatty acids | 7.11 g | |||
| Cholesterol | 42.52 mg |
Ingredients
- For the vinaigrette
- 2 garlic cloves
- 300 grams black, pitted Olives
- 6 Anchovy fillet (salted)
- 100 milliliters olive oil
- peppers (from the mill)
- For the pasta and vegetables
- 1 red Bell pepper
- 200 grams Cherry tomatoes
- ½ Fennel bulb
- 1 onion
- 1 small Eggplant
- 60 milliliters olive oil
- salt
- peppers (from the mill)
- 400 grams Tagliatelle
- For the garnish
- 2 Tbsps scallions
- 4 Anchovy fillet
Preparation steps
Peel the garlic and mash together with the olives, anchovies, and olive oil. Season with pepper.
Preheat the oven to 200°C (approximately 400°F)
Rinse the peppers. cut in half and remove the seeds and white inner membranes. Cut into strips. Rinse the tomatoes and cut into quarters.Rinse the fennel and remove the stalk. Cut into 2 cm (approximately 1 inch) pieces. Peel and cut the onion into eighths. Rinse and cut the eggplant into bite-sized pieces. Place all the vegetables in a baking dish and mix with olive oil, salt, and pepper. Cook for about 20 minutes in the oven, checking occasionally.
Cook the tagliatelle in salted water until al dente. Drain. Divide the pasta on a plate. Remove the vegetables from the oven and place on the pasta. Drizzle with the dressing.
To serve: Garnish each plate with an anchovy and chives.
