Vegetable Spaghetti
with lemon
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(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
602
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 56.1 μg | (94 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and peel the carrot and rinse the leeks. Thinly slice carrots lengthwise and cut leeks into strips. Cook carrots for about 5 minutes in salted water and add the leeks at the last minutes. Drain.
2.
Cook spaghetti in plenty of boiling salted water according to package directions until al dente.
3.
Drain the spaghetti. Add the olive oil and lemon juice into the pot and heat. Add lemon zest. Peel garlic, squeeze through a garlic press and add. Add spaghetti and vegetables to the pot and mix. Season with pepper. Serve the spaghetti sprinkled with parmesan and parsley.
