Pasta with Zucchini and Tomato Sauce
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Rigatoni
- 3 small Zucchini
- 400 grams Beefsteak tomato
- 2 garlic cloves
- 1 onion
- salt
- 3 Tbsps olive oil
- 1 tsp Anchovy paste
- ½ tsp Beef broth
- 40 grams Parmesan
Preparation steps
1.
Rinse the zucchini and cut into very thin slices. Blanch the tomatoes, peel them, remove the seeds and finely chop the flesh.
2.
Peel and finely chop the garlic and onion and fry in some olive oil. Add the anchovy paste and tomatoes and season with broth and salt.
Cook the pasta in plenty of salted water.
3.
Season the zucchini with salt and pepper and fry in the remaining oil.
Drain the pasta, mix with the vegetables and serve garnished with freshly ground Parmesan.
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