Vegetable Pasta Salad

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Vegetable Pasta Salad
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
781
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie781 cal.(37 %)
Protein22 g(22 %)
Fat40 g(34 %)
Carbohydrates81 g(54 %)
Sugar added0 g(0 %)
Roughage12.8 g(43 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E8.1 mg(68 %)
Vitamin K87.8 μg(146 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.6 mg(72 %)
Vitamin B₆0.7 mg(50 %)
Folate179 μg(60 %)
Pantothenic acid1.3 mg(22 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C54 mg(57 %)
Potassium1,270 mg(32 %)
Calcium240 mg(24 %)
Magnesium136 mg(45 %)
Iron4.5 mg(30 %)
Iodine23 μg(12 %)
Zinc3.6 mg(45 %)
Saturated fatty acids8.4 g
Uric acid126 mg
Cholesterol8 mg
Complete sugar10 g

Ingredients

for
2
Ingredients
200 grams Tagliatelle
1 Zucchini
1 onion
6 stalks Asparagus
1 Avocado
4 Tbsps lemon juice
2 Tbsps Olives
1 Tbsp parsley
4 Tbsps olive oil
salt
freshly ground peppers
Parmesan
How healthy are the main ingredients?
Oliveolive oilparsleyZucchinionionAvocado

Preparation steps

1.

Cook the pasta in boiling salt water until al dente and drain.

2.

Rinse and slice the zucchini. Peel the onion, cut in half lengthwise and cut into very thin strips. Rinse asparagus, peel the bottom third, cut the ends and boil in salt water for 10 minutes. Drain, rinse with cold water and drain. Cut the asparagus into pieces.

3.

Cut the avocado in half, remove the pit, peel and and cube the flesh. Immediately sprinkle with 1 tablespoon of lemon juice.

4.

Mix the olives with the remaining lemon juice. Mix with the pasta, zucchini, onions, asparagus and avocado. Add the parsley and season with salt and pepper. Sprinkle with parmesan and serve.

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