Spaghetti with Summer Vegetable and Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 127.5 μg | (213 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 814 mg | (20 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Peel onion and garlic, dice onion and finely chop garlic. Rinse green beans, trim and cut into small pieces. Peel carrot and cut into thin slices. Rinse bell peppers, cut in half, remove seeds and ribs and cut into small pieces. Rinse summer squash, cut in half lengthwise and cut into slices. Rinse broccoli and cut into small florets.
For the spaghetti, bring a large pot of salted water to a boil. Add pasta, green beans and carrot slices to the pot and cook for about 8 minutes (or according to instructions on the package) until al dente. After about 3 minutes, add broccoli, summer squash and bell peppers.
Heat oil in a large pan and fry onion with garlic for about 5 minutes until soft. Add drained pasta and vegetables to the pan and season with salt and pepper. Transfer to plates and crumble feta cheese over top. Serve immediately.
