Penne with Vegetables
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
517
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
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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