Pasta with Vegetables

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Pasta with Vegetables
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
357
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie357 kcal(17 %)
Protein12.9 g(13 %)
Fat15.07 g(13 %)
Carbohydrates45.95 g(31 %)
Sugar added0 g(0 %)
Roughage3.84 g(13 %)
Vitamin A179.82 mg(22,478 %)
Vitamin D0.05 μg(0 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.27 mg(25 %)
Niacin5.23 mg(44 %)
Vitamin B₆0.37 mg(26 %)
Folate90.49 μg(30 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C51.96 mg(55 %)
Potassium567.61 mg(14 %)
Calcium166.95 mg(17 %)
Magnesium77.04 mg(26 %)
Iron2.71 mg(18 %)
Iodine1.55 μg(1 %)
Zinc1.89 mg(24 %)
Saturated fatty acids3.15 g
Cholesterol6.8 mg

Ingredients

for
4
Ingredients
400 grams Farfalle
3 Tbsps olive oil
salt
freshly ground pepper
3 tomatoes
1 yellow Bell pepper
1 small zucchini
1 onion
100 grams Frozen pea
250 milliliters Vegetable broth (Instant)
1 pinch dried oregano
1 Tbsp chopped parsley
40 grams grated Parmesan
How healthy are the main ingredients?
Parmesanolive oilparsleyoreganosalttomato

Preparation steps

1.

Blanch tomatoes for a few seconds, rinse in cold water, peel, quarter, core and dice. Cut pepper into quarters, remove the seeds and ribs and cut into narrow strips. Trim, rinse and chop the small zucchini.

2.

Peel onion, finely dice and sauté briefly in olive oil. Add the vegetables, pour in broth and simmer for 7 minutes. Add the thawed peas and cook another 3-4 minutes. Season with oregano, salt and pepper.

3.

Meanwhile cook the pasta in boiling salted water until al dente and drain.

4.

Distribute pasta on plate, top with vegetable sauce and serve garnished with parsley and Parmesan.