Spaghetti with Vegetable Sauce
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 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 (white section)
- 300 grams Beefsteak tomato (peeled, seeded and coarsely chopped)
- 1 garlic clove (crushed)
- 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 and peel the kohlrabi, celery and carrots and cut into small cubes. Rinse the leek and cut into thin rings.
2.
Sweat the shallots with the crushed garlic until translucent. Add all the vegetables and sauté for about 3 minutes. Stir in the tomato paste, season with salt and pepper and simmer for about 15 minutes. Finally, stir in the herbs.
3.
Cook the spaghetti in salted water until al dente.
Serve mixed in with the vegetable sauce.
