Pasta with Vegetable Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 249 μg | (415 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 161 mg | (169 %) | ||
| Potassium | 1,271 mg | (32 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams Penne
- 800 grams ripe Tomatoes
- 1 large, white onion (finely chopped)
- 2 garlic cloves (peeled)
- 100 milliliters water
- olive oil (cold pressed)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 1 pinch cinnamon
- 1 tsp sugar
- 1 tsp dried oregano
- 1 small Broccoli
- 250 grams button Mushroom
- butter
Preparation steps
Rinse tomatoes, scald with boiling water, peel, cut in half, remove seeds and cut into small pieces. Heat 3 tablespoons olive oil in a pan and sauté onion until soft. Add tomato pieces and garlic to the pan and sauté over medium heat. Add water, cover and simmer over low heat for about 10 minutes until tomato is very soft and can be crushed with a fork. Then stir again and season with salt, pepper, sugar, cinnamon, nutmeg and oregano.
Rinse broccoli and cut into florets. Blanch in a pot of boiling salted water for 4 minutes. Drain.
Trim mushrooms and cut into quarters. Heat 2 tablespoons oil in a pan and fry for about 1 minute while stirring. Then remove the pan from the heat.
Cook penne in a pot of boiling salted water until al dente. Drain (reserve 1 cup of cooking water) and mix in the pan with the tomato sauce and 2 teaspoons butter. Add broccoli, mushrooms and 2 tablespoons cooking water to the pan, stir and serve immediately. Serve with freshly grated Parmigiano Reggiano if desired.
