Pasta with Zucchini and Tomatoes
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
640
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 638 mg | (16 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Linguine
- salt
- 1 Zucchini
- 4 Tomatoes
- 1 garlic clove
- 4 Tbsps olive oil
- 150 milliliters dry white wine
- 2 Tbsps finely chopped parsley
- freshly ground peppers
- 60 grams freshly grated Parmesan
Preparation steps
1.
Cook the pasta in salted water until al dente.
2.
Rinse and trim the zucchini and cut into pieces. Rinse the tomatoes, cut into quarters, remove the seeds and dice. Peel and finely chop the garlic. Sauté everything briefly in some oil.
Pour in the wine and leave to reduce down by about half. Add the parsley and season with salt and pepper. Add the drained linguine.
3.
Transfer to plates and serve showered with Parmesan.
