Spaghetti with Vegetables and Baby Corn
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
607
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.3 g | (44 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,006 mg | (25 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- 400 grams Baby corn cob
- 2 carrots
- 2 Beets (cooked)
- 2 green Hungarian wax peppers
- 75 milliliters Vegetable broth
- 50 grams Sprout
- 4 Tbsps butter
- salt
- 1 Tbsp chopped parsley
Preparation steps
1.
Rinse baby corn and drain.
2.
Peel carrots and cut lengthwise into 3 mm (approximately 1/8-inch) thick slices. Cut beets into thin slices. Rinse Hungarian peppers, cut in half and trim stems. Cut the vegetables into large and small flower shapes, if desired.
3.
Cook spaghetti until al dente in boiling salted water.
4.
Sauté carrots and Hungarian peppers in 2 tablespoons hot butter. Add vegetable broth, cover and simmer until al dente, 1-2 minutes. Add beets and sprouts. Add drained spaghetti and stir in remaining butter and parsley. Season well with salt and serve.
