Rigatoni with Vegetable Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 81.4 μg | (136 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,260 mg | (32 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 button Mushroom
- ½ small Zucchini
- 150 grams Broccoli
- 8 Cherry tomatoes
- 1 carrot
- 4 garlic cloves
- ½ small Eggplant
- 1 small, yellow paprika
- 1 sprig finely chopped Sage
- 1 sprig finely chopped rosemary
- 1 sprig finely chopped Basil
- 200 milliliters tomato puree
- 100 milliliters Vegetable broth
- 2 Tbsps olive oil
- 400 grams Rigatoni
- 30 grams grated Parmesan
Preparation steps
Wipe the mushrooms with a damp paper towel. Remove the stems. Slice the mushrooms. Blanch the broccoli in a pot of boiling salted water for 8 minutes. Drain, rinse with cold water, and drain again. Rinse and halve the cherry tomatoes.
Rinse the zucchini and cut into slices. Rinse the eggplant and cut into thin slices. Peel the carrot and cut into sticks. Peel and lightly crush the garlic cloves. Cut the bell pepper in half lengthwise, remove seeds and white ribs and cut into strips.
Place the zucchini, eggplant, carrot , garlic and bell pepper on a parchment-lined baking sheet. Bake in a 200°C (approximately 390°F) oven for 15-20 minutes.
Cook the rigatoni in a pot of boiling salted water until al dente.
Heat the oil in a skillet. Add the sage, rosemary and basil. Stir in the mushrooms and cook until golden. Add the tomato puree and broth, and bring to a simmer. Stir in the broccoli, grape tomatoes and roasted vegetables. Season with salt and pepper to taste.
Drain the rigatoni and toss into the sauce. Serve garnished with Parmesan and additional herbs.
