Great for Weight Loss

Pasta with Zucchini and Feta Cheese

4.6
Average: 4.6 (5 votes)
(5 votes)
Pasta with Zucchini and Feta Cheese

Pasta with Zucchini and Feta Cheese - Easy recipe + good ingredients = perfect enjoyment.

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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
545
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie545 cal.(26 %)
Protein20 g(20 %)
Fat18 g(16 %)
Carbohydrates74 g(49 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin K17.9 μg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.3 mg(21 %)
Folate50 μg(17 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C18 mg(19 %)
Potassium393 mg(10 %)
Calcium148 mg(15 %)
Magnesium79 mg(26 %)
Iron2.7 mg(18 %)
Iodine32 μg(16 %)
Zinc2.1 mg(26 %)
Saturated fatty acids7.9 g
Uric acid81 mg
Cholesterol26 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
14 ozs Spaghetti
salt
2 Zucchini
6 ozs Feta
1 bunch Lemon basil
2 lemons
3 Tbsps olive oil
2 garlic cloves
peppers
How healthy are the main ingredients?
Fetaolive oilsaltZucchinilemongarlic clove

Preparation steps

1.

Cook spaghetti in a pot of boiling salted water until al dente according to package directions.

2.

Meanwhile, rinse zucchini, trim and grate coarsely. Crumble feta.

3.

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.

4.

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.

5.

Drain spaghetti, taking care to reserve some cooking water and mix both with zucchini mixture.

6.

Season pasta with salt, pepper and lemon juice. To serve, arrange pasta on 4 plates, sprinkle with basil and garnish with lemon wedges.