Penne with Vegetables

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Penne with Vegetables
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
539
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie539 cal.(26 %)
Protein18 g(18 %)
Fat15 g(13 %)
Carbohydrates78 g(52 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K17.9 μg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.4 mg(29 %)
Folate91 μg(30 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C31 mg(33 %)
Potassium726 mg(18 %)
Calcium114 mg(11 %)
Magnesium94 mg(31 %)
Iron3 mg(20 %)
Iodine11 μg(6 %)
Zinc1.9 mg(24 %)
Saturated fatty acids3.8 g
Uric acid100 mg
Cholesterol14 mg
Complete sugar7 g

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)
How healthy are the main ingredients?
Ricotta cheeseolive oilthymeEggplantZucchiniTomato

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.

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