Pasta with Vegetables
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
544
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 641 mg | (16 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant
- 1 Zucchini
- 1 red Bell pepper
- 1 onion
- 1 garlic clove
- 500 grams Tagliatelle
- salt
- 3 Tbsps olive oil
- 1 sprig rosemary
- 2 sprigs thyme
- 2 sprigs parsley
- 1 sprig Sage
- 1 sprig Lemon balm
- 1 splash lemon juice
- freshly ground peppers
Preparation steps
1.
Rinse or peel the eggplant, zucchini, pepper, onion and garlic. Cube the eggplant, zucchini and pepper. Cut the onion into fine columns. Finely chop the garlic.
2.
Cook the pasta in boiling salt water until al dente.
3.
Saute the onion and garlic in hot oil until translucent. Add the eggplant and saute for 2-3 minutes, until golden brown. Add the zucchini and pepper. Saute for 2-3 minutes. Rinse the herbs, shake dry, pluck and finely chop. Mix the herbs with the vegetables. Season with lemon juice, salt and pepper. Mix with the drained pasta and serve.
