Zucchini Pasta
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
492
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 693 mg | (17 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Linguine
- salt
- 4 Zucchini (with blossoms)
- 1 organic lemon
- 1 garlic clove
- 2 Tbsps olive oil
- 100 milliliters Vegetable broth
- freshly ground peppers
- 40 grams grated Parmesan
Preparation steps
1.
Cook pasta in a pot of boiling salted water until al dente.
2.
Rinse zucchini, trim and cut into 7 cm (approximately 3 inch) long sticks. Gently rinse zucchini blossoms and pat dry. Open blossoms and carefully remove pistils and stamens.
3.
Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Peel garlic and chop finely. Heat oil in a pan, briefly saute garlic, add zucchini, saute briefly and then deglaze the pan with broth and a little lemon juice. Add lemon zest, simmer for 1-2 minutes and season with salt, lemon juice and pepper.
4.
Add pasta to the pan and mix. Gently fold in zucchini blossoms and Parmesan cheese and serve in deep plates.
