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Ingredients
Pasta with Summer Vegetables
- Ingredients
- 400 grams Tagliatelle
- Iodized salt (with fluoride)
- 1 Zucchini
- 1 Fennel
- 2 Bell pepper (orange and yellow)
- 2 garlic cloves
- 3 Tbsps olive oil
- 150 milliliters dry white wine
- 250 grams Cherry tomatoes
- 60 grams Olives (black and green, pitted)
Cook the pasta in salted water until al dente.
Rinse and trim the squash and cut into strips. Trim the fennel, cut in half, remove the hard stalk, chop the greens and cut the tuber into strips. Rinse the bell peppers, cut in half, trim and also cut into strips. Peel and finely chop the garlic.
Sauté the squash, fennel and peppers in some oil for 1-2 minutes.
Deglaze with the wine and cook for 2-3 minutes.
Rinse and trim the olives and toss them into the vegetables along with the tomatoes. Season with salt and simmer for another 2-3 minutes. Add the drained pasta and mix in.
Season to taste and transfer to plates. Serve showered with Parmesan cheese if desired.
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
Healthy, because
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.