Pasta with Tomatoes, Zucchini and Eggplant
Healthy, because
Even smarter
Nutritional values
Wholemeal noodles and vegetables score points with plenty of fibre. Tomatoes contain the antioxidant lycopene, which protects the cells from free radicals.
On particularly hot days you can also enjoy the delicious pasta cold as a salad.
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,088 mg | (27 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Preparation steps
Cook penne in boiling salted water until al dente, 10-15 minutes. Meanwhile, rinse zucchini and eggplant and cut into small cubes.
Rinse the tomatoes, remove stems, score crosswise on the bottom, blanch briefly, peel, quarter and remove seeds. Cut flesh into small cubes.
Peel the garlic, chop finely and fry in a pan with hot oil until translucent, 1-2 minutes. Add remaining vegetables, deglaze with the broth, season with salt, pepper and thyme and simmer for 7-10 minutes over medium heat.
Drain cooked penne. Add penne and basil leaves to the vegetables, toss briefly and serve on warmed plates. Serve sprinkled with Parmesan, if desired.
