Zucchini and Mushroom Pasta
Zucchini and Mushroom Pasta - The al dente pasta offers an ideal hiding place for the finely-seasoned vegetables
Healthy, because
Even smarter
Nutritional values
If you are looking for a low-fat recipe that will fill you up, this is the perfect recipe for you. One portion of the vegetable pasta contains almost a third of the daily requirement of potassium, magnesium, and zinc. Magnesium and potassium in particular have a positive effect on the heart rhythm.
Use whole wheat pasta for more fiber!
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 4 mg |
Ingredients
- Ingredients
- 2 Zucchini
- 1 Eggplant
- 7 ozs
- 1 pc Parmesan
- 1 garlic clove
- 1 bunch parsley
- 4 sprigs mint
- 14 ozs Pasta shell
- salt
- 2 Tbsps Canola oil
- 1 tsp dried oregano
- peppers
- 2 Tbsps olive oil
Kitchen utensils
Preparation steps
Trim zucchini and eggplant, rinse, wipe dry and cut into 1/4-inch thick slices.
Trim mushrooms and cut into thin slices. Grate Parmesan finely and set aside.
Peel the garlic and chop finely. Rinse the fresh herbs, shake dry, pluck off the leaves and chop finely.
Cook the pasta according to package directions in plenty of boiling salted water until al dente.
Meanwhile, heat the canola oil in a non-stick pan. Fry zucchini, eggplant and mushrooms over high heat for 2-3 minutes.
Add garlic and oregano and season with salt and pepper. Cook over low heat for another 3-4 minutes while stirring. Fold in fresh herbs.
Drain the pasta in a sieve, taking care to collect 1/4 cup of the cooking water. Add pasta water to the vegetables and bring to a boil briefly.
Mix pasta, zucchini and mushrooms with olive oil in a preheated bowl. Season with salt and pepper and sprinkle with Parmesan cheese.
