Pasta with Vegetables and Feta
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 67.6 μg | (113 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 816 mg | (20 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and halve leek lengthwise, then thinly cut crosswise into strips.
2.
Blanch tomatoes in boiling water for a few seconds, then rinse, peel, remove seeds and chop.
3.
Remove pits from olives and cut into thin rings. Chop capers. Finely crumble feta.
4.
Heat oil in a pan. Add leek, season lightly with salt and stir-fry about 3 minutes.
5.
Stir in tomatoes and season with salt and pepper. Cover and simmer about 7 minutes.
6.
Cook pasta in plenty of salted boiling water until al dente. Drain. To serve, mix pasta with vegetables, basil, olives, capers and cheese.
