Pasta with Zucchini
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
505
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 509 mg | (13 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Boil the spaghetti in salted water until al dente.
2.
Rinse the zucchini, trim and chop into bite-size pieces. Peel the garlic and chop finely. Zest the lemon and squeeze out the juice. Sauté the zucchini and garlic in hot oil for 1-2 minutes, sprinkle with sugar and caramelize slightly. Deglaze with the lemon juice and a little pasta water, season with salt and pepper and simmer briefly. Pluck the parsley leaves and chop coarsely. Mix the zucchini, drained pasta and lemon zest and season with salt and pepper.
3.
Distribute into bowls and serve sprinkled with grated cheese.
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