Pasta with Zucchini and Feta Cheese
Pasta with Zucchini and Feta Cheese - Easy recipe + good ingredients = perfect enjoyment.
Healthy, because
Even smarter
Nutritional values
Zucchini is a top supplier of iron. The trace element is less well absorbed from vegetable sources than from animal products, but thanks to the abundant vitamin C from the lemons, the body can absorb the iron particularly well.
Lemon basil has much smaller leaves than normal basil and a fruity lime aroma. This is not only excellent for desserts and fruit salads, but also for fish and pasta. If you can't get lemon basil, the ordinary one will do.
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 393 mg | (10 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 14 ozs Spaghetti
- salt
- 2 Zucchini
- 6 ozs Feta
- 1 bunch Lemon basil
- 2 lemons
- 3 Tbsps olive oil
- 2 garlic cloves
- peppers
Preparation steps
Cook spaghetti in a pot of boiling salted water until al dente according to package directions.
Meanwhile, rinse zucchini, trim and grate coarsely. Crumble feta.
Rinse basil, shake dry and coarsely chop the leaves. Rinse lemons in hot water and pat dry. Cut 1 lemon into wedges. Finely grate zest from remaining lemon and squeeze juice from lemon.
Heat oil in a saucepan and sauté zucchini over medium heat for 1-2 minutes. Peel garlic, press with a garlic press into the saucepan and cook for another 2 minutes. Stir in lemon zest and feta.
Drain spaghetti, taking care to reserve some cooking water and mix both with zucchini mixture.
Season pasta with salt, pepper and lemon juice. To serve, arrange pasta on 4 plates, sprinkle with basil and garnish with lemon wedges.
