Pasta with Vegetables and Prosciutto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 66.1 μg | (110 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 805 mg | (20 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 5 g |
Preparation steps
Rinse the asparagus and cut off the ends. Cut asparagus into about 6 cm (approximately 2 1/4 inch) long pieces. Place salt in water in a pot and bring to a boil. Cook the asparagus pieces and the peas for 5 minutes. Drain the vegetables in a colander, rinse with cold water and drain again. Place the penne in plenty of boiling salted water according to package directions and cook until al dente. Meanwhile, rinse, trim and cut the zucchini lengthwise into strips. Peel the onion and cut into thin columns. Heat 4 tablespoons of oil in a large pan. Saute the onion columns, zucchini strips, asparagus pieces and the peas for 2-3 minutes on low to medium heat. Season the vegetables with salt and pepper generously. Cut the prosciutto slices crosswise into strips.
Drain the pasta in a colander. Mix pasta with the prosciutto and vegetables in the pan. Season with salt and pepper and serve.
