Satisfying Vegan Food
Zucchini Noodle Spaghetti with Tomatoes
(4 votes)
(4 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
332
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 45.7 μg | (76 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 774 mg | (19 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the zucchini and cut into long, thin strips, like spaghetti noodles (using a mandolin vegetable slicer, knives, etc.). Cook the spaghetti noodles in salted water until al dente. Add the zucchini noodles 2 minutes before end of the cooking time. Finish cooking, then drain and leave to cool.
2.
Rinse the tomatoes and cut into small pieces.
3.
Mix vinegar, oil, salt and pepper.
4.
Season the noodle mixture with salt & pepper. Drizzle with marinade, sprinkle with tomatoes and serve. Serving size: 2 persons.
