Tagliatelle Pasta with Vegetables
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
562
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 629 mg | (16 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Rinse zucchini with cold water, cut off the ends and quarter. Cut off the core and cut the zucchini strips into diamond shapes. Peel the onions and garlic, cut the onions into strips and halve the garlic. Shape the parmesan into chips with a vegetable peeler.
2.
Cook the pasta in plenty of boiling salted water until al dente, drain and retain about 1 cup of pasta water. In a deep frying pan, fry garlic, zucchini and onions in olive oil for about 3 minutes. Mix in thyme, capers and butter and season with salt and pepper.
3.
Add in the noodles and some pasta water, mix well and serve sprinkled with Parmesan.
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