Vegetable Pasta Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
781
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 87.8 μg | (146 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,270 mg | (32 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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