Vegetables with Whole-wheat Spaghetti

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Vegetables with Whole-wheat Spaghetti
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Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
588
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie588 cal.(28 %)
Protein23 g(23 %)
Fat17 g(15 %)
Carbohydrates83 g(55 %)
Sugar added0 g(0 %)
Roughage18.6 g(62 %)
Vitamin A1.4 mg(175 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.3 mg(19 %)
Vitamin K66.9 μg(112 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.6 mg(43 %)
Folate135 μg(45 %)
Pantothenic acid1.7 mg(28 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C21 mg(22 %)
Potassium1,027 mg(26 %)
Calcium253 mg(25 %)
Magnesium178 mg(59 %)
Iron6 mg(40 %)
Iodine23 μg(12 %)
Zinc5 mg(63 %)
Saturated fatty acids4.6 g
Uric acid171 mg
Cholesterol10 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
3 carrots
1 stalk Leeks
salt
50 grams button Mushroom
4 Tbsps olive oil
1 garlic clove
freshly ground pepper
500 grams Whole Wheat Spaghetti
1 bunch Chives
50 grams Parmesan
How healthy are the main ingredients?
LeekParmesanolive oilChivescarrotsalt

Preparation steps

1.

Peel carrots and cut lengthwise into narrow, thin strips. Trim leek, rinse and cut lengthwise into narrow strips. Cook carrots in salted water for 5 minutes. Add leek during the last minute. Remove and drain in a sieve. Clean, trim and slice the mushrooms. Heat olive oil in a large skillet. Add carrots and leek and toss briefly. Peel garlic and squeeze through a press into the skillet. Add mushrooms and sauté until tender. Season with salt and pepper.

Cook spaghetti in plenty of salted water according to package instructions until al dente. Rinse chives and cut into rolls. Drain spaghetti and mix with the vegetables and chives. Top with shaved Parmesan.

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