Pasta with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 215.7 μg | (360 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 250 grams Broccoli
- 80 grams baby Spinach
- 150 grams white button Mushroom
- 3 Tomatoes
- 400 grams Spaghetti
- salt
- 3 Tbsps olive oil
- 100 milliliters dry white wine
- 100 milliliters Vegetable broth
- 150 grams Peas
- freshly ground peppers
- 1 tsp medium hot Mustard
- ½ tsp lemon zest
- 100 grams cream cheese
Preparation steps
Peel shallot and garlic, chop very finely. Rinse and pat dry broccoli, cut off individual florets and stem, cut both into bite-sized pieces. Rinse and spin dry spinach and cut out hard stems, if desired. Clean mushrooms with a brush and cut into thin slices.
Rinse and halve tomatoes, remove seeds and cut into small cubes. Cook spaghetti in plenty of boiling salted water until al dente. Heat oil in a large pan and saute shallot and garlic for a few minutes. Deglaze pan with white wine and broth. Add broccoli and peas, saute for about 3 minutes.
Add mushrooms and spinach and saute for a few minutes. Season vegetables with salt, pepper, mustard and lemon zest. Add cream cheese and tomatoes. Drain pasta and combine with vegetables. Arrange on four plates and season with freshly ground black pepper. Serve.
