Pasta with Vegetables
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
484
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- salt
- 1 large Zucchini
- 2 Bell pepper (yellow and red)
- 2 red onions
- 2 garlic cloves
- 4 button Mushroom
- 4 Tbsps olive oil
- freshly ground peppers
- 1 Tbsp chopped thyme
Preparation steps
1.
Cook the pasta in plenty of salted water until al dente, drain and rinse.
2.
Rinse the zucchini, cut off ends and cut into 7 cm (approximately 3 inches) long pins. Rinse the peppers, cut in half, remove seeds and ribs and cut lengthwise into strips. Peel the onion and garlic, dice the garlic finely and cut the onion into strips. Clean the mushrooms and cut in half.
3.
Then heat the oil in a grill pan with the garlic and cook the vegetables crisp for 2-3 minutes.
4.
Stir the pasta and thyme into vegetables, season with salt and pepper and serve drizzled with olive oil.
