Pasta with Sauted Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 896 mg | (22 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 Tomatoes
- 1 bunch scallions
- 1 Zucchini
- 150 grams Celery
- 150 grams White pepper
- 100 grams Snow peas
- salt
- 6 Tbsps olive oil
- Basil
- 1 Tbsp balsamic vinegar
- freshly ground pepper
- 500 grams macaroni (Short macaroni)
- 40 grams Parmesan
Preparation steps
Cut the tomatoes crosswise and blanch for 1 minute in boiling water. Rinse in cold water and peel. Cut the tomatoes into quarters and remove the seeds. Cut the tomatoes into pieces. Rinse the spring onion and chop. Rinse the zucchini and cut into short strips. Rinse the celery and chop. Peel the bottom third of the asparagus and cut into bite sized pieces. Rinse the snow peas and cut off the ends.
Bring plenty of salted water to a boil in a pot. Cook the asparagus for 5 minutes. Remove with a slotted spoon and then rinse with cold water. Blanch the snow peas in the salted water for 1 minutes. Drain and rinse with cold water.
Heat the olive oil in a large skillet. Briefly saute the celery, zucchini, and spring onions. Add the tomatoes and raise briefly. Rinse the basil and shake dry. Chop finely. Add the asparagus, snow peas, and basil in the pan and heat. Season with vinegar, salt, and pepper.
Cook the macaroni in plenty of salted water until al dente, according to the package. Drain and rinse in cold water. Mix with the vegetables. Serve with planned Parmesan and sprinkled with basil leaves.
