Spaghetti with Zucchini, Shrimp and Garlic
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
631
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 138 μg | (69 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- 1 Zucchini
- 3 garlic cloves
- 1 tsp peppercorns
- 2 Limes
- 12 shrimp
- 1 sprig Sage
- 50 grams butter
- 1 Tbsp vegetable oil
- salt
Preparation steps
1.
Cook the pasta in boiling salted water according to the package directions until al dente. Rinse the zucchini and thinly slice lengthwise. Rinse the limes, and remove the peel. Coarsely chop the fruit, and squueze the juice from the lime. Peel and finely chop the garlic. Coarsely crush the peppercorns in a mortar.
2.
heat the oil in a pan, and sauté the garlic with the lime peel. Remove the lime peel from the pan, and melt some of the butter. Add the zucchini, sauté briefly, and deglaze with the lime juice. Add the remaining butter and sage leaves. Add the shrimp to the pan, and cook through.
3.
Drain the pasta, and mix with the crushed peppercorns. Transfer to warmed plates, top with the garlic mixture, and serve hot.
