Pasta with Zucchini and Shrimp Sauce
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
437
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 455 mg | (11 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Peel garlic and chop finely. Rinse shrimp and pat dry. In a bowl, mix together the garlic, ginger, shrimp, 4 tablespoons of olive oil, salt, pink pepper, turmeric and soy sauce until well combined. Cover and refrigerate 1 hour. Rinse the zucchini, and cut into very thin sticks. Place the shrimp along with the marinade in a skillet and simmer over medium heat until the shrimp are just cooked through, about 6 minutes.
2.
Cook the pasta in a pot of boiling salted water until al dente, drain. Return to the pan and mix with the remaining olive oil and zucchini and let stand until the zucchini has wilted. Divide among heated bowls, spoon the shrimp over and serve sprinkled with cilantro.
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