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Fine Vegetable Cuisine
Pasta with Vegetable Sauce
(2 votes)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
252
calories
Calories
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Wholemeal pasta and vegetables provide plenty of fiber that will keep you full for a long time. Sour cream brings calcium into play, fresh herbs contain vitamins and secondary plant substances.
Do not really mix in the herbs until the very end so that the valuable ingredients are preserved.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 56 μg | (93 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 609 mg | (15 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 12 ozs Spaghetti
- 8 ozs Vegetable broth (Instant)
- 8 ozs carrots (cut into strips)
- 6 ozs Zucchini (cut into strips)
- 6 ozs Celery root (cut into strips)
- salt
- freshly ground peppers
- 4 Tbsps mixed Culinary herbs (freshly chopped)
- 6 ozs Sour cream
- lemon juice
Preparation steps
1.
Cook spaghetti in plenty of boiling salted water until al dente.
2.
Bring vegetable broth to a boil and cook vegetables, one kind at a time, until al dente. Strain vegetables into a saucepan and mix.
3.
Add 4 1/2 ounces of vegetable broth to vegetables, mix herbs and crème fraîche, and season with lemon juice, salt and pepper.
4.
Toss spaghetti with vegetable sauce and arrange on warmed plates. Serve.
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