Vegetable Spaghetti

with lemon
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Vegetable Spaghetti
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Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
602
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie602 cal.(29 %)
Protein21 g(21 %)
Fat15 g(13 %)
Carbohydrates94 g(63 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A1 mg(125 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.2 mg(18 %)
Vitamin K56.1 μg(94 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.5 mg(36 %)
Folate117 μg(39 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C26 mg(27 %)
Potassium663 mg(17 %)
Calcium201 mg(20 %)
Magnesium94 mg(31 %)
Iron2.8 mg(19 %)
Iodine16 μg(8 %)
Zinc2.8 mg(35 %)
Saturated fatty acids3.8 g
Uric acid134 mg
Cholesterol8 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 large carrots
1 stalk Leeks
salt
500 grams Spaghetti
4 Tbsps olive oil
Grated zest and juice of 1 lemons
1 garlic clove
peppers
40 grams freshly grated Parmesan
2 Tbsps chopped parsley
How healthy are the main ingredients?
Leekolive oilParmesanparsleycarrotsalt

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.