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
Healthy, because
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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.
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 25.9 μg | (13 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 59 mg |
Ingredients
- Ingredients
- ¾ lb Whole Wheat Spaghetti
- salt
- ½ Red onion
- 1 garlic clove
- 1 Zucchini
- 1 Red pepper
- 1 lemon
- 1 Tbsp olive oil
- ¾ cup cream
- 1 potato
- peppers
- ¼ tsp Dried rosemary
- 0.6666 cup Feta
Kitchen utensils
Preparation steps
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.
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.
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.
Season the sauce with salt, pepper, rosemary, lemon juice and zest. Crumble feta and stir into the sauce. Serve the sauce on the pasta.
