Pasta with Vegetable Sauce
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
583
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 46.9 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel the kohlrabi and dice finely. Set aside the small leaves for garnish. Rinse and cut the leek into small pieces. Peel the carrots and garlic. Dice the carrots and finely chop the garlic. Sauté the vegetables in a hot pan with oil. Deglaze with the wine and season with salt and pepper. Cook for about 5 minutes.
2.
Cook the pasta in salted water until al dente.
3.
Add the pureed tomatoes to the vegetables. Cook for 2-3 minutes until ready. Sprinkle with the thyme and season with the salt, sugar, and pepper.
4.
Drain the pasta and place in the bowl. Pour the sauce over the pasta and sprinkle with the Parmesan. Serve garnished with the kohlrabi leaves.
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