Vegetable Pasta Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 47 min.
Ready in
Calories:
634
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 23.23 g | (24 %) | ||
| Fat | 19.66 g | (17 %) | ||
| Carbohydrates | 92.2 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.24 g | (21 %) |
more nutritional values
| Vitamin A | 263.54 mg | (32,943 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 0.66 mg | (6 %) | ||
| Vitamin B₁ | 1.06 mg | (106 %) | ||
| Vitamin B₂ | 0.53 mg | (48 %) | ||
| Niacin | 8.96 mg | (75 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 286.64 μg | (96 %) | ||
| Pantothenic acid | 0.97 mg | (16 %) | ||
| Biotin | 3.15 μg | (7 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 116.36 mg | (122 %) | ||
| Potassium | 598.49 mg | (15 %) | ||
| Calcium | 229.34 mg | (23 %) | ||
| Magnesium | 55.6 mg | (19 %) | ||
| Iron | 5.91 mg | (39 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.02 g | |||
| Cholesterol | 8.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Pasta shell
- salt
- 300 grams Broccoli
- 150 grams Peas
- 200 grams Snow peas
- 300 grams Cherry tomatoes
- ½ handful Basil
- 2 parsley
- 2 Tbsps white balsamic vinegar
- freshly ground peppers
- 1 Tbsp lemon juice
- 1 tsp medium hot Mustard
- 4 Tbsps olive oil
- 1 garlic clove
- 50 grams Parmesan
Preparation steps
1.
Cook the pasta in boiling salt water until al dente. Drain, rinse in cold water and drain.
2.
Divide the broccoli into florets. Blanch the broccoli and peas in boiling salt water for 5 minutes. Snip the ends of the snow peas and add to the other vegetables for the last 3 minutes. Pour everything into a sieve, rinse in cold water and drain. Rinse and halve the tomatoes. Rinse the basil and parsley, pluck the leaves from the step and cut into fine strips.
3.
In a large salad bowl, mix the vinegar, lemon juice, mustard and oil. Season with salt and pepper. Peel and squeeze the garlic. Stir the garlic and chopped herbs into the dressing. Add the tomatoes, vegetables and pasta into the sauce. Serve with freshly grated parmesan.
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