Pasta with Zucchini and Cherry Tomatoes
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
537
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 42.8 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- 4 garlic cloves
- 200 grams Zucchini
- 200 grams Cherry tomatoes
- 1 bunch parsley
- 5 Tbsps olive oil
- 50 grams grated pecorino romano
- salt
- freshly ground peppers
Preparation steps
1.
Peel and slice garlic. Rinse and halve tomatoes. Rinse and grate zucchini. Rinse and finely chop parsley. Cook pasta in salted boiling water until al dente, according to package directions.
2.
Heat olive oil in a pan. Add garlic and parsley and sauté, stirring. Drain pasta, reserving 1/8 liter (approximately 1/2 cup) cooking water. Mix cooking water with garlic and parsley mixture, zucchini and tomatoes. Season with salt and pepper. Sprinkle with cheese before serving.
