Pasta with Summery Vegetables and Pumpkin Seeds
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
541
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 198 mg | (208 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Bell pepper (red, green and yellow)
- 1 Zucchini
- 200 grams Cherry tomatoes
- 2 onions
- 2 garlic cloves
- 6 Tbsps olive oil
- 1 tsp chopped rosemary
- 1 tsp thyme
- 2 Tbsps Pumpkin seed
- salt
- freshly ground peppers
- 350 grams Pasta shell
Preparation steps
1.
Rinse the bell peppers, trim, cut in half, remove seeds, remove ribs and cut into pieces. Rinse zucchini, cut off the ends and cut into small pieces. Rinse and halve the cherry tomatoes. Peel onions and garlic and finely dice.
2.
Heat the olive oil in a skillet. Add bell peppers and sauté for about 3 minutes. Add zucchini, onions and garlic and cook another 2 minutes. Add chopped herbs, pumpkin seeds and tomatoes to the vegetables and cook 2 minutes longer. Season with salt and pepper.
3.
Meanwhile, cook the pasta shells in boiling salted water until al dente and drain. Mix with the vegetables and serve.
