Tagliatelle with Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
606
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 95.5 μg | (159 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cook pasta in plenty of boiling salted water until al dente. Peel the onions and cut in half lengthwise, then thinly slice. Rinse and chop snow peas and broccoli.
2.
Heat the oil and sauté the onions, snow peas and broccoli for about 5 minutes, then pour in the broth until it begins to boil, and season with salt and pepper.
3.
When finished, drain the pasta and mix with the vegetables. Arrange on plates and serve sprinkled with Parmesan.
