Penne with Vegetables

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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
517
calories
Calories
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Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie517 cal.(25 %)
Protein17 g(17 %)
Fat14 g(12 %)
Carbohydrates79 g(53 %)
Sugar added0 g(0 %)
Roughage9.4 g(31 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.4 mg(28 %)
Vitamin K26.1 μg(44 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.5 mg(36 %)
Folate109 μg(36 %)
Pantothenic acid1 mg(17 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49 mg(52 %)
Potassium841 mg(21 %)
Calcium95 mg(10 %)
Magnesium105 mg(35 %)
Iron4 mg(27 %)
Iodine6 μg(3 %)
Zinc2 mg(25 %)
Saturated fatty acids2 g
Uric acid121 mg
Cholesterol0 mg
Complete sugar8 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
1 small Eggplant (about 150 grams)
2 baby Zucchini (about 250 grams)
400 grams Tomatoes
2 garlic cloves
1 dried red chili pepper
2 sprigs thyme (or rosemary)
4 Tbsps olive oil
1 Tbsp small Caper
10 black Olives
400 grams Penne
salt
freshly ground peppers
½ bunch Basil
How healthy are the main ingredients?
Tomatoolive oilBasilthymeEggplantZucchini
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Preparation steps

1.

Rinse eggplant and zucchini, trim and cut into small cubes. Rinse tomatoes and dice very finely.

2.

Peel garlic and chop finely. Crush chile pepper in a mortar. Rinse thyme and strip the leaves.

3.

Heat the oil in a pot and add eggplant, zucchini, garlic, thyme and chile pepper. Sauté briefly. Mix in tomato, season with salt and pepper, cover and simmer over medium heat for about 10 minutes. Stir in the capers and olives.

4.

Cook penne in plenty of boiling salted water until al dente.

5.

Rinse the basil, shake dry and cut the leaves into strips. Drain the penne, mix with vegetables and serve sprinkled with basil.

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