Penne with Vegetables
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
486
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 534 mg | (13 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Blanch tomatoes for a few seconds, rinse in cold water, peel, quarter, core and cut into small pieces. Rinse bell pepper, trim, cut in half, remove seeds, remove all white ribs and slice into strips.
2.
Peel and chop onion. Rinse zucchini, cut in half lengthwise, remove seeds with a spoon and cut crosswise into slices.
3.
Heat oil in a pan and sauté the onion until soft. Add remaining vegetables, sauté briefly and season with salt and pepper. Pour in 1 cup of water, cover pan and simmer for 5 minutes. Cut olives into rings.
4.
Meanwhile, cook penne in plenty of boiling salted water until al dente.
5.
Mix drained penne with vegetables, olives and basil, arrange on plates and serve sprinkled with Parmesan.
