Penne with Green Vegetables
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
546
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 318 μg | (530 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 869 mg | (22 %) | ||
| Calcium | 331 mg | (33 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Thaw the peas.
2.
Blanch the beans and broccoli in boiling salted water until bright green and tender, about 8 minutes. Blanch the peas for 4 minutes. Drain the vegetables and run cold water over them to cool. Drain well. Rinse, drain and spin the spinach dry in a salad spinner.
3.
Cook the penne in a large pot of boiling salted water until al dente.
4.
Melt the butter in a skillet. Stir in the vegetables and cooked penne. Season with salt and pepper. Add some reserved pasta water to loosen the sauce if necessary.
5.
Serve on warmed plates and garnish with Parmesan
