Penne with Mixed Vegetables
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
1281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,281 cal. | (61 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 234 g | (156 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.6 g | (69 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 80.3 μg | (134 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 1,081 mg | (27 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 235 mg | (78 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 8 cups Penne
- 2 cups fresh Green beans (washed and trimmed and cut in half diagonally)
- 1 ½ cups Broccoli (washed)
- 1 red Bell pepper (washed; seeds removed and cut into strips)
- 1 yellow Bell pepper (washed; seeds removed and cut into strips)
- 4 Tbsps olive oil
- 2 cloves garlic cloves (peeled and finely chopped)
- 4 Tbsps toasted Pine nuts
- salt (to taste)
- 2 Tbsps fresh parsley finely chopped (plus extra sprigs for garnish)
- 1 fresh lemon
Preparation steps
1.
Cook pasta according to package instructions in boiling salted water until al dente. Drain well.
2.
Meanwhile, blanch beans, broccoli and peppers until tender crisp. Plunge in cold water and drain well.
3.
Heat the oil in a large skillet over medium heat; saute garlic and pine nuts until fragrant, or about 1 minute.
4.
Combine pasta and vegetables; drizzle oil, garlic and pine nuts over pasta and vegetables. Toss to coat completely. Season with salt, chopped parsley and lemon juice. Toss once again to blend. Garnish with parsley sprigs and serve.
