Pasta with Tomato Sauce and Mediterranean Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Beefsteak tomato
- 2 garlic cloves
- 1 shallot
- 1 small Eggplant
- salt
- 1 Zucchini
- 400 grams Spaghetti
- 4 Tbsps olive oil
- 1 tsp Tomato paste
- peppers
- lemon juice
- 1 bunch Basil
Preparation steps
Scald the tomatoes in hot water, rinse, peel and cut into small cubes. Peel the garlic and the shallot and finely chop. Rinse the eggplant, cut into 1-2 cm (approximately 1/4-3/4 inch) thick slices, sprinkle with a little salt and let marinate. Rinse the zucchini, pat dry and also cut into 1-2 cm (approximately 1/4-3/4 inch) thick slices.
Cook the spaghetti in boiling salted water until al dente.
Meanwhile, sauté the shallots and garlic in 1-2 tablespoons of hot oil until translucent, add the tomato paste and season with salt, pepper and lemon juice. Add the fresh tomatoes and season the sauce. Finely chop the basil and mix into the sauce.
Saute the eggplant slices briefly in hot oil on both sides and pat dry with paper towels. Also, saute the zucchini slices and lightly salt.
Drain the spaghetti, mix with the sauce and serve on warmed plates. Place the roasted vegetables on top and serve immediately.
