Tagliatelle with Summer Squash and Tomatoes

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Tagliatelle with Summer Squash and Tomatoes
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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)
Calorie595 cal.(28 %)
Protein20 g(20 %)
Fat13 g(11 %)
Carbohydrates98 g(65 %)
Sugar added1 g(4 %)
Roughage10 g(33 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K27.1 μg(45 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.5 mg(36 %)
Folate111 μg(37 %)
Pantothenic acid1 mg(17 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C37 mg(39 %)
Potassium702 mg(18 %)
Calcium67 mg(7 %)
Magnesium104 mg(35 %)
Iron3.4 mg(23 %)
Iodine5 μg(3 %)
Zinc2.4 mg(30 %)
Saturated fatty acids3.4 g
Uric acid126 mg
Cholesterol8 mg
Complete sugar7 g

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)
How healthy are the main ingredients?
Tomatoolive oilsugarZucchinioniongarlic clove

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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