Vegetable Ragout
Vegetable Ragout - Spring ingredients with fresh kick
Healthy, because
Even smarter
Nutritional values
The delicious combination of peas and beans with fresh mint makes for a a rich mineral and vitamin cocktail. This pasta is also low in fat and calories.
In season (summer) it is worth cooking fresh beans and peas. Cooking time is about 15 minutes.
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 57.5 μg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 onion
- 250 milliliters Vegetable broth
- 300 grams thin green Beans (green beans, frozen)
- 300 grams petite Peas (frozen)
- 50 grams Grana Padano cheese
- ½ Lime
- ½ bunch mint
- 125 milliliters Soy creamer
- salt
- peppers
- Optional, for serving
- 350 grams Pasta (such as macaroni)
Kitchen utensils
Preparation steps
Peel onion and dice finely. Boil vegetable broth in a pot. Add onion and frozen beans, bring to the boil and simmer for 4 minutes.
Stir in frozen peas, bring to a boil again and cook together until tender but still slightly firm to the bite, about 3 minutes.
Grate the cheese finely and squeeze half a lime. Rinse mint and shake dry. Set some mint aside for garnish and finely chop the rest.
Add soy creamer and cheese to the vegetables and cook together for 1 minute. Stir in chopped mint. Season the sauce with 2-3 tablespoons lime juice, salt and pepper. Before serving, sprinkle with remaining mint leaves.
