Penne with Leek, Zucchini and Gorgonzola
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
713
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 54.3 μg | (91 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 369 mg | (37 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- salt
- 2 Zucchini
- 1 stalk Leeks
- 1 Tbsp butter
- 1 tsp Pastry flour
- 200 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 150 grams Gorgonzola
- 4 sprigs parsley
- freshly ground peppers
Preparation steps
1.
Cook the penne in plenty of salted water until al dente. Cut zucchini into strips. Rinse leek, trim and cut into strips. Melt the butter in a frying pan and add the vegetables. Sauté for 2-3 minutes. Dust with flour and stir to coat the vegetables.
2.
Then pour in broth and simmer for about 5 minutes. Stir in cream return to a boil and and crumble in the Gorgonzola. Drain the penne and mix with the sauce. Season with salt and pepper to taste, pour into bowls and serve garnished with parsley.
