Vegetable Pasta Salad

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Vegetable Pasta Salad
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
463
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie463 kcal(22 %)
Protein16.69 g(17 %)
Fat29.4 g(25 %)
Carbohydrates37.67 g(25 %)
Sugar added0 g(0 %)
Roughage2.97 g(10 %)
Vitamin A214.29 mg(26,786 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.99 mg(8 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.33 mg(30 %)
Niacin6 mg(50 %)
Vitamin B₆0.43 mg(31 %)
Folate83.59 μg(28 %)
Pantothenic acid0.7 mg(12 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C59.73 mg(63 %)
Potassium706.13 mg(18 %)
Calcium348.68 mg(35 %)
Magnesium84.79 mg(28 %)
Iron2.58 mg(17 %)
Iodine0.3 μg(0 %)
Zinc2.2 mg(28 %)
Saturated fatty acids7.03 g
Cholesterol17 mg

Ingredients

for
4
Ingredients
350 grams Spiral pasta
4 tomatoes
2 small zucchini
1 red Bell pepper
2 garlic cloves
1 bunch Basil
6 Tbsps olive oil
100 grams Parmesan (shaved)
salt
freshly ground peppers
How healthy are the main ingredients?
Parmesanolive oilBasiltomatozucchinigarlic clove

Preparation steps

1.

Cook pasta in plenty of boiling salted water until al dente, drain, rinse in cold water and drain. Blanch tomatoes for a few seconds in boiling water, rinse peel, quarter, core and chop coarsely.

2.

Rinse basil and finely chop half. Cut the rest into strips and set aside. Cut bell pepper in half, remove core, rinse and cut into thin strips. Rinse zucchini, cut off ends and cut into thin slices.

3.

Place chopped basil in a bowl with tomatoes, zucchini, bell pepper and olive oil, mix well and season with salt and pepper. Peel garlic and press through a garlic press into the bowl. Mix pasta with the vegetable mixture and sprinkle with reserved basil strips and Parmesan before serving.