Quick Dinner

Spaghetti with Zucchini and Lemon Sauce and Feta

4.90909
Average: 4.9 (11 votes)
(11 votes)
Spaghetti with Zucchini and Lemon Sauce and Feta

Spaghetti with zucchini and lemon sauce and feta - Fast filling dish with a summery citrus note. Photo: Maren Baumgarten, Beeke Hedder

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Health Score:
9,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
629
calories
Calories

Healthy, because

Even smarter

Nutritional values

This dish is packed with protein and calcium from the feta and fiber from the zucchini.

Depending on the season, the pasta topping also tastes good with pumpkin and tomatoes or with green asparagus and peas. 

1 serving contains
(Percentage of daily recommendation)
Calorie629 kcal(30 %)
Protein21 g(21 %)
Fat28 g(24 %)
Carbohydrates72 g(48 %)
Sugar added0 g(0 %)
Roughage15 g(50 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.9 mg(24 %)
Vitamin K11.3 μg(19 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.7 mg(73 %)
Vitamin B₆0.6 mg(43 %)
Folate87 μg(29 %)
Pantothenic acid1.3 mg(22 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C99 mg(104 %)
Potassium851 mg(21 %)
Calcium163 mg(16 %)
Magnesium161 mg(54 %)
Iron5.2 mg(35 %)
Iodine25.9 μg(13 %)
Zinc3.8 mg(48 %)
Saturated fatty acids14 g
Uric acid112 mg
Cholesterol59 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
¾ pound Whole Wheat Spaghetti
salt
½ Red onion
1 garlic
1 zucchini
1 Red pepper
1 lemon
1 tablespoon olive oil
¾ cup cream
1 potato
peppers
¼ teaspoon Dried rosemary
0.6666 cup Feta
How healthy are the main ingredients?
olive oilsaltgarliczucchinilemonpotato
Preparation

Kitchen utensils

2 Pots, 1 Cutting board, 1 Large knife, 1 Citrus juicer, 1 Fine grater, 1 Peeler

Preparation steps

1.

Cook the pasta according to the instructions on the packet in plenty of boiling salted water until al dente, then drain into a sieve and leave to drain.

2.

Besides, peel and chop onion and garlic. Clean, wash and chop the zucchini. Zest and juice the lemon. Halve the pepper, remove seeds, wash and cut into strips.

3.

Heat the oil in a pot and sauté the onion and garlic for 3 minutes at medium heat. Add the zucchini and peppers and fry for another 5 minutes. Peel and grate the potatoes. Add cream and grated potato and simmer for 5 minutes over low heat.

4.

Season the sauce with salt, pepper, rosemary, lemon juice and zest. Crumble feta and stir into the sauce. Serve the sauce on the pasta.