Spaghetti with Zucchini
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
445
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cook spaghetti in plenty of boiling salted water until al dente.
2.
Rinse zucchini, trim and cut into thin slices. Cut olives in half and remove pits.
3.
Blanch zucchini in boiling salted water for 2 minutes. Remove from water and drain. Mix zucchini with olives and season with sage leaves, salt and pepper.
4.
Drain spaghetti, toss with the zucchini and serve immediately.
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