Pasta with Vegetable Julienne
(0 votes)
(0 votes)
Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
359
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 kcal | (17 %) | ||
| Protein | 10.06 g | (10 %) | ||
| Fat | 7.39 g | (6 %) | ||
| Carbohydrates | 54.84 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.22 g | (11 %) |
more nutritional values
| Vitamin A | 752.59 mg | (94,074 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.43 mg | (4 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 127.12 μg | (42 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 27.65 mg | (29 %) | ||
| Potassium | 530.36 mg | (13 %) | ||
| Calcium | 79.64 mg | (8 %) | ||
| Magnesium | 35.14 mg | (12 %) | ||
| Iron | 2.54 mg | (17 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.58 mg | (7 %) | ||
| Saturated fatty acids | 3.94 g | |||
| Cholesterol | 15.26 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 500 grams
Mafaldine pasta (noodles)
- 1
- 2
- 150 grams
- 2
- 4 sprigs
flat leaf Parsley
- 2 tablespoons
-
freshly ground Pepper
- 200 milliliters
dry White wine
- 4 teaspoons
white Balsamic vinegar
Preparation steps
1.
Cook pasta according to package instructions in plenty of salted boiling water and drain. Peel and halve onion, cut into thin strips. Peel and rinse carrots and celery. Rinse and peel zucchini. Slice all vegetables into fine strips, using vegetable cutter or mandoline. Rinse parsley, shake dry and chop leaves.
2.
Melt butter in a large, nonstick skillet. Saute onion and vegetables for a few minutes. Season with salt and pepper. Add white wine and simmer for about 3 minutes. Add drained pasta and parsley and toss well. Place into deep plates and drizzle with vinegar. Serve.
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