Vegetable 'spaghetti' with Tomato
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
123
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups cherry Tomatoes (halved)
- ¼ cup Sherry vinegar
- thyme (torn)
- 1 ½ Tbsps Avocado oil
- 2 large Zucchini (washed)
- 2 medium carrots (peeled)
- ¼ cup Pine nuts
- salt
- freshly ground Black pepper
Preparation steps
1.
Toss together the cherry tomatoes, sherry vinegar, thyme, and seasoning in a mixing bowl. Cover and set to one side.
2.
Using a spiraliser, turn the courgettes and carrots through the machine to create spaghetti-like strands.
3.
Soak the vegetable spaghetti in cold water and then drain and pat dry. Toss with the oil and season to taste with salt and pepper.
4.
Toast the pine nuts in a dry frying pan set over moderate heat until hot. Once aromatic, remove the nuts from the pan.
5.
Serve the vegetarian spaghetti with the cherry tomato salad and pine nuts on top.
