Spaghetti with Vegetables and Toasted Nuts
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 32 min.
Ready in
Calories:
516
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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 Tbsps vegetable oil
- 200 milliliters Vegetable broth
- 2 Tbsps soy sauce
- freshly ground peppers
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.
