Spaghetti with Vegetables and Toasted Nuts

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Spaghetti with Vegetables and Toasted Nuts
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 32 min.
Ready in
Calories:
559
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie559 kcal(27 %)
Protein17.89 g(18 %)
Fat18.15 g(16 %)
Carbohydrates84.85 g(57 %)
Sugar added0 g(0 %)
Roughage2.42 g(8 %)
Vitamin A706.96 mg(88,370 %)
Vitamin D0 μg(0 %)
Vitamin E1.25 mg(10 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.34 mg(31 %)
Niacin9.37 mg(78 %)
Vitamin B₆0.32 mg(23 %)
Folate130.49 μg(43 %)
Pantothenic acid0.79 mg(13 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C34.08 mg(36 %)
Potassium460.51 mg(12 %)
Calcium54.66 mg(5 %)
Magnesium122.65 mg(41 %)
Iron4.74 mg(32 %)
Iodine0.37 μg(0 %)
Zinc2.75 mg(34 %)
Saturated fatty acids2.42 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
400 grams Spaghetti (or Spaghettini)
2 carrots
5 scallions
1 chili pepper
1 garlic clove
30 grams Pine nuts
30 grams Cashews
2 tablespoons vegetable oil
200 milliliters Vegetable broth
2 tablespoons soy sauce
freshly ground peppers
How healthy are the main ingredients?
Pine nutsCashewsoy saucecarrotgarlic clove

Preparation steps

1.

Cook spaghetti until al dente, drain, rinse in cold water and drain.

2.

Rinse and trim carrots and scallions and slice both into about 5 cm (approximately 2-inch) long strips. Rinse the chile pepper, halve, remove the seeds and ribs and chop very finely. Peel garlic and finely dice.

3.

Toast pine nuts and cashews until golden brown in a pan. Allow to cool and then chop coarsely.

4.

Heat the oil in a pan and sauté the garlic and chile pepper briefly. Add carrots and scallions and fry until crisp, 2-3 minutes. Deglaze with the vegetable broth and season with soy sauce and pepper.

5.

Add spaghetti and chopped nuts to the pan and toss briefly to heat through. Serve in preheated bowls.