Spaghetti with Vegetables

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Spaghetti with Vegetables
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
642
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie642 kcal(31 %)
Protein19 g(19 %)
Fat17 g(15 %)
Carbohydrates101 g(67 %)
Sugar added0 g(0 %)
Roughage11.8 g(39 %)
Vitamin A1.2 mg(150 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K32.3 μg(54 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.5 mg(36 %)
Folate104 μg(35 %)
Pantothenic acid0.9 mg(15 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium683 mg(17 %)
Calcium123 mg(12 %)
Magnesium96 mg(32 %)
Iron3.4 mg(23 %)
Iodine5 μg(3 %)
Zinc2.9 mg(36 %)
Saturated fatty acids2.5 g
Uric acid127 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
500 grams Spaghetti
250 grams carrots
150 grams Frozen pea
1 bunch scallions
salt
freshly ground peppers
6 Tbsps olive oil
Basil (for garnish)
How healthy are the main ingredients?
carrotolive oilsaltBasil

Preparation steps

1.

Peel and slice carrots. Thaw peas. Rinse, trim and cut scallions crosswise into rings.

2.

Heat olive oil in a large pan. Add carrots and sauté. Add scallions and peas and cook briefly.

3.

Cook the pasta in plenty of salted boiling water until al dente. Drain, reserving about 1 cup of the pasta water. Add drained pasta and pasta water to the vegetables and toss to combine. Season well with salt and pepper. Serve pasta garnished with basil.