Pasta with Tomato and Zucchini

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Pasta with Tomato and Zucchini
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
473
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie473 cal.(23 %)
Protein18 g(18 %)
Fat12 g(10 %)
Carbohydrates72 g(48 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K42 μg(70 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.6 mg(43 %)
Folate102 μg(34 %)
Pantothenic acid0.9 mg(15 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C73 mg(77 %)
Potassium978 mg(24 %)
Calcium99 mg(10 %)
Magnesium111 mg(37 %)
Iron4.6 mg(31 %)
Iodine8 μg(4 %)
Zinc2.1 mg(26 %)
Saturated fatty acids1.8 g
Uric acid129 mg
Cholesterol0 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
4 small Zucchini
2 Beefsteak tomato
4 Tbsps olive oil
1 finely chopped garlic clove
1 tsp chopped thyme
1 generous pinch ground saffron
350 grams Penne
How healthy are the main ingredients?
olive oilthymeZucchinigarlic clove

Preparation steps

1.

Rinse the zucchini and cut lengthwise into 2 mm (approximately 1/8 inch) thick slices. Cut into thin strips.

2.

Blanch the tomatoes in a pot of boiling water, peel, quarter, core and cut into small cubes. Heat the olive oil in a skillet. Add the garlic and cook until fragrant. Stir in the zucchini, thyme and saffron. Add the tomatoes and cook for 2-3 minutes.

Cook the pasta in a pot of boiling salted water until al dente. Drain the pasta, add to the tomato mixture, and toss until thoroughly combined. Serve on plates.

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