Spaghetti with Vegetable Sauce
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 33.4 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 862 mg | (22 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- 100 grams carrots
- 100 grams Kohlrabi
- 100 grams Celery root
- 100 grams Leeks (only the white parts)
- 300 grams Beefsteak tomato (skinned, seeded and coarsely chopped)
- 1 garlic clove
- 1 shallot (finely diced)
- 1 Tbsp olive oil
- 2 Tbsps Tomato paste
- 1 Tbsp mixed Italian Fresh herbs (chopped)
- salt
- peppers
Preparation steps
1.
Rinse turnip, celery and carrots, peel and cut into small cubes. Rinse the white parts of the leek and cut into thin rings.
2.
Sautée the shallot with the crushed garlic, add the vegetables and let simmer for about 3 minutes. Stir in the tomato paste, salt and pepper and let simmer for about 15 minutes. Finally stir in the herbs.
3.
Cook the spaghetti until al dente and mix with the vegetable sauce. Serve.
