Pasta with Vegetable Sauce
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
502
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 862 mg | (22 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Blanch tomatoes briefly, peel, quarter, core and cut into cubes.
2.
Peel the shallots and garlic and finely chop.
3.
Rinse, trim and cut zucchini into cubes.
4.
Peel carrot and cut into small cubes.
5.
Heat the olive oil in a saucepan, sauté shallots and garlic, add carrots and zucchini briefly, then add the tomatoes, season with salt and pepper, and cover for about 8 minutes. Simmer and season.
6.
Cook spaghetti in plenty of boiling salted water until al dente. Then drain the spaghetti, mix with the sauce, serve sprinkled with parmesan and garnish with basil leaves.
