Vegetables with Whole-wheat Spaghetti
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
588
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.6 g | (62 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 66.9 μg | (112 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,027 mg | (26 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
