Pasta with Vegetables
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
514
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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