Spaghetti with Vegetables
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
642
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 683 mg | (17 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
