Pasta with Summer Squash and Beans

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Pasta with Summer Squash and Beans
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
620
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie620 cal.(30 %)
Protein27 g(28 %)
Fat8 g(7 %)
Carbohydrates108 g(72 %)
Sugar added0 g(0 %)
Roughage17.7 g(59 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin K15.6 μg(26 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.5 mg(36 %)
Folate115 μg(38 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium1,094 mg(27 %)
Calcium108 mg(11 %)
Magnesium157 mg(52 %)
Iron5.4 mg(36 %)
Iodine4 μg(2 %)
Zinc3.4 mg(43 %)
Saturated fatty acids1.1 g
Uric acid165 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
500 grams Penne
1 large ripe Zucchini
400 grams canned Kidney beans
2 garlic cloves
400 grams ripe Tomatoes
2 Tbsps olive oil
150 milliliters Vegetable broth
salt
freshly ground peppers
1 tsp Red pepper flakes
How healthy are the main ingredients?
Kidney beansTomatoolive oilZucchinigarlic clovesalt

Preparation steps

1.

Cook the pasta in boiling salted water until al dente.

Rinse the squash, trim, cut in half lengthwise and cut into thin slices. Rinse the kidney beans through a colander and drain. Peel the garlic and finely chop. Blanch the tomatoes, cool in ice water peel the skin, quarter, core and cut into small cubes.

2.

In a pan heat the oil and saute the garlic until tender. Add the squash and saute for 2 minutes. Stir in tomatoes. Add the broth pour and simmer for 7-10 minutes over medium heat. Stir in the kidney beans. Season with salt, pepper and red pepper flakes and cook for another 4 minutes. Drain the pasta and add to the pan. , Toss briefly and serve in bowls.

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