Vegetable Nests
Healthy, because
Even smarter
Nutritional values
This dish is packed with vegetables rich in vitamins and minerals are contains few carbs.
To cut down on fat and calories slightly, you can utilize half and half instead of whipping cream.
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 16 g |
Ingredients
Preparation steps
Peel onion and cut into small cubes. Melt 1 tablespoon of butter in a saucepan and add the onions. Cook until soft, then add wine, bring to a boil and cook while stirring until reduced by half, about 5 minutes. Add cream and 1 tablespoon chopped thyme leaves, bring to a boil, and cook until reduced by 1/3 over medium heat.
Rinse and peel carrots and zucchini. Shave lengthwise into thin slices and then cut into thin strips (like spaghetti). Blanch vegetables in boiling salted water for about 3 minutes. Rinse in cold water and drain.
Heat the remaining butter in a large pan and toss the vegetable strips and tomato cubes in it until heated through. Season with salt and pepper and stir in remaining chopped thyme.
Roll vegetable spaghetti with a fork to create small "nests" and arrange on warmed plates. Drizzle each plate with some sauce and garnish with basil strips and thyme before serving.
