Tagliatelle with Summer Squash and Tomatoes
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
595
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Zucchini
- 1 onion
- 3 garlic cloves
- 200 grams Tomatoes
- 3 Tbsps olive oil
- 1 Tbsp butter
- 100 grams Peas (frozen)
- salt
- freshly ground peppers
- ½ tsp sugar
- ½ tsp ground cumin
- 200 grams crushed Tomatoes
- 500 grams Tagliatelle
- fresh oregano (for garnish)
Preparation steps
1.
Rinse and trim the summer squash. Peel the onion. Dice the onion and summer squash into cubes. Peel and chop the garlic. Rinse the tomatoes, and chop as well.
2.
Heat the olive oil and butter in a saucepan. Sauté the onion, summer squash, and the garlic. Add the peas and tomatoes. Season to taste with salt, pepper, sugar, and the cumin. Add the crushed tomatoes, and simmer for 10 minutes, stirring occasionally.
3.
Cook the tagliatelle in boiling salted water until al dente. Drain, and transfer to plates. Pour the sauce over the pasta, garnish with fresh oregano, and serve.
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