Pasta with Zucchini Cream Sauce
Healthy, because
Even smarter
Nutritional values
Zucchini not only provide this easy-to-prepare pasta dish with intestine-healthy fibre, but also contain plenty of potassium, which is important for the regulation of blood pressure. In addition, there is magnesium for strong muscles and nerves and a relatively large amount of iron.
The antioxidant vitamins A, C and E from parsley protect the body cells from harmful influences.
If you like, you can add Parmesan cheese to the sauce for a stronger aroma and extra calcium. Grate 20-30 grams of hard cheese and let it simmer together with the cream.
For the vegan variant without cream and without butter, the dish can alternatively be prepared with vegan margarine and soy cream or oat cream.
(Percentage of daily recommendation)
| Calorie | 678 cal. | (32 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Spaghetti
- 2 Zucchini
- 1 onion
- 2 scallions
- 2 Tbsps butter
- 200 milliliters Whipped cream (at least 30% fat content)
- salt
- peppers
- 1 Tbsp lemon juice
- 2 Tbsps parsley (for garnish)
Preparation steps
Cook pasta in plenty of salted water until al dente. Rinse zucchini, trim, cut in half lengthwise and cut crosswise into thin slices. Peel onion and finely chop.
Rinse, trim and cut scallions into rings. Melt butter in a saucepan, saute onion until soft, add scallions and zucchini and cook briefly. Pour in heavy cream and simmer for 3-4 minutes.
Season with salt, pepper and lemon juice. Drain pasta and mix with zucchini sauce. Arrange on plates and serve sprinkled with parsley.
