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Spaghetti with vegetable sauce
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
507
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 588 mg | (15 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Peel garlic and onion and finely chop. Heat the olive oil and sauté garlic and onion until soft.
2.
Blanch tomatoes in hot water, rinse with cold water, peel, quarter and remove the seeds. Finely chop tomatoes and finely dice zucchini. Add to garlic and onion and simmer for 15 minutes over low heat. Season with salt and pepper.
3.
Cook spaghetti according to package instructions, drain and mix with the tomato sauce.
4.
Pluck basil leaves, cut half into thin strips and mix with the spaghetti. Sprinkle the whole basil leaves over the spaghetti. Shave Parmesan cheese over the top and season with freshly ground pepper.
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