Vegetable Stir-Fry with Pasta
The peppers contain the secondary plant substances luteolin and apigenin. These are able to inhibit the new formation of sugar and fat. This means that the peppers are helpful in a diabetes preventive diet.
The quick pasta recipe actually lends itself to Meal-Prep, meaning you can take the fried vegetables with noodles to work the next day, reheat them there or enjoy them as a noodle-vegetable salad. The noodles with vegetables leave room for creativity and the use of leftovers. If you have other vegetables left over, you can easily add them to the pasta.
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams Fusilli
- salt
- 1 red onion
- 1 garlic clove
- 2 Bell pepper (red and yellow)
- 1 Eggplant
- 1 Zucchini
- 2 Tbsps olive oil
- freshly ground peppers
- 80 milliliters Vegetable broth
- 200 grams Cherry tomatoes
- 1 pinch sugar
- thyme (for garnish)
Preparation steps
Cook the pasta in salted water until al dente.
Peel the onion and garlic. Finely chop the garlic and cut the onion into fine columns. Rinse the bell peppers, cut in half, remove the seeds and ribs and cut into pieces. Rinse, trim and chop the eggplant and summer squash.
Stir-fry all the prepared vegetables in some oil for about 5 minutes. Season with salt and pepper and deglaze with the broth.
Serve garnished with thyme sprigs.