Spring Vegetable Pasta

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Spring Vegetable Pasta
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
417
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie417 kcal(20 %)
Protein15.31 g(16 %)
Fat14.19 g(12 %)
Carbohydrates58.04 g(39 %)
Sugar added0 g(0 %)
Roughage1.22 g(4 %)
Vitamin A73.4 mg(9,175 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.32 mg(29 %)
Niacin4.36 mg(36 %)
Vitamin B₆0.26 mg(19 %)
Folate140.63 μg(47 %)
Pantothenic acid0.18 mg(3 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C40.32 mg(42 %)
Potassium262.6 mg(7 %)
Calcium185.93 mg(19 %)
Magnesium17.67 mg(6 %)
Iron2.69 mg(18 %)
Iodine0.4 μg(0 %)
Zinc0.53 mg(7 %)
Saturated fatty acids3.55 g
Cholesterol8.05 mg

Ingredients

for
6
Ingredients
¼ cup olive oil
1 orange Bell pepper (julienned)
1 red Bell pepper (julienned)
½ cup Grape tomato (cut in half)
1 zucchini (cut into thin half slices)
1 tablespoon garlic (minced)
kosher salt (to taste)
freshly ground Black pepper (to taste)
8 cups
½ cup fresh Basil
½ cup shredded Parmesan
How healthy are the main ingredients?
olive oilParmesanBasilgarliczucchinisalt

Preparation steps

1.
Heat oil in a large skillet over medium to low heat.
2.
Add peppers and saute until tender. Add tomatoes, zucchini and garlic and cook about 3-4 minutes longer. Season with salt and pepper.
3.
Add cooked pasta to skillet and toss until combined and heated through. Garnish with fresh basil and shredded parmesan.