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Rigatoni with vegetables
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 25 mins
Calories:
732
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 602 mg | (15 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 500 grams Rigatoni
- salt
- 2 carrots
- 1 large Zucchini
- 100 grams Bacon (sliced)
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 Tbsp Curry powder
- peppers
- 4 Tbsps grated Parmesan (to sprinkle)
Preparation steps
1.
Cook rigatoni in salted boiling water until al dente. Peel, trim and grate carrots. Rinse, trim and grate zucchini. Dice bacon. Peel and finely chop onion and garlic. In a large pan, sauté onion, garlic and bacon in hot oil until translucent.
2.
Add grated vegetables to pan and fry, stirring, 1-2 minutes. Add cooked pasta, lemon juice and curry powder and mix until combined. Season with salt and pepper, divide among plates and serve sprinkled with Parmesan.
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