Penne with Vegetables
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
539
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 726 mg | (18 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant
- 1 yellow Zucchini
- 4 Tomatoes
- 2 garlic cloves
- 4 Tbsps olive oil
- 1 sprig thyme
- 100 milliliters white wine
- 2 tsps Caper
- 400 grams Penne
- 100 grams Ricotta cheese
- salt (and pepper)
Preparation steps
1.
Rinse zucchini and eggplant, cut off ends and cut into fine dice. Rinse tomatoes and finely chop. Peel garlic and chop finely.
2.
Heat the olive oil. Add diced eggplant, zucchini, garlic and thyme and sauté briefly. Add tomatoes and pour in white wine and capers. Season with salt and pepper and simmer 15 minutes.
3.
Cook penne according to package directions. Combine ricotta with the warm vegetables. Drain penne, spread on plates, top with vegetables and ricotta and serve.
