Pasta with Red Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
514
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse vegetables. Cut zucchini into thin slices. Cut eggplant into cubes. Peel onion and cut into half rings.
2.
Peel carrots and cut into slices. Drain chickpeas. Heat oil in a pan and sauté onions until soft. Add eggplant, zucchini, chickpeas and carrots, fry briefly and then deglaze with red wine and season with salt and pepper. Cover and simmer for 25 minutes. In the meantime, cook pasta in a pot with plenty of salted water until al dente and drain. Arrange pasta on plates, cover with vegetables and serve garnished with parsley leaves.
