Penne with Tomato and Zucchini

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(1 vote)
Penne with Tomato and Zucchini
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
451
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie451 cal.(21 %)
Protein20 g(20 %)
Fat6 g(5 %)
Carbohydrates78 g(52 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2 mg(17 %)
Vitamin K21.3 μg(36 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.5 mg(36 %)
Folate89 μg(30 %)
Pantothenic acid1 mg(17 %)
Biotin9 μg(20 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C48 mg(51 %)
Potassium766 mg(19 %)
Calcium227 mg(23 %)
Magnesium99 mg(33 %)
Iron3.5 mg(23 %)
Iodine15 μg(8 %)
Zinc2.7 mg(34 %)
Saturated fatty acids2.9 g
Uric acid107 mg
Cholesterol10 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
400 grams Penne
500 grams Tomatoes
2 garlic cloves
2 small Zucchini
1 bunch Basil
l Vegetable broth (from a jar)
50 grams grated Parmesan
salt
peppers
How healthy are the main ingredients?
TomatoParmesanBasilgarlic cloveZucchinisalt

Preparation steps

1.

Rinse the tomatoes, blanch in hot water, rinse with cold water, peel, cut into eighths, remove the seeds and finely chop. Rinse zucchini, cut ends off, halve and slice. Rinse the basil, pluck the leaves from the stems, put aside some leaves to use for garnish later, finely chop the rest. Simmer zucchini slices in the vegetable broth for 8 minutes, then remove the zucchini and heat the tomatoes with the basil in the remaining broth. Peel the garlic and add it to the tomatoes in the pan through a garlic press.

2.

Boil the penne in salted water according to package directions. Drain. Serve on plates with the zucchini and the tomatoes and sprinkle with Parmesan. Garnish with basil leaves.