Pasta with Spring Vegetables
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
603
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 986 mg | (25 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams Cherry tomatoes
- 150 grams Peas
- 150 grams Fava bean
- 1 garlic clove
- 400 grams Penne
- salt
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- ½ tsp lemon zest
- peppers
- 1 handful Arugula
- 1 handful Basil
- 50 grams shaved Parmesan
Preparation steps
1.
Rinse tomatoes. Rinse peas and beans and drain. Peel garlic and chop finely. Cook pasta in a pot of boiling salted water until al dente.
2.
Heat 1 tablespoon oil in the pan, saute garlic briefly and then add wine. Add peas and beans and simmer for about 3-4 minutes until tender. Add tomatoes and lemon zest to the pan and cook for 1-2 minutes and season with salt and pepper. Add drained pasta and mix well. Rinse arugula and basil and shake dry. Arrange everything together on plates, sprinkle with a few drops of olive oil and serve garnished with Parmesan.
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