Cannelloni Pasta Filled with Vegetables
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
634
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 38.7 μg | (65 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 842 mg | (21 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams cannellini beans
- 2 Zucchini
- 3 carrots
- 1 cup Crème fraiche
- 2 Tbsps Yogurt (0.1% fat)
- 1 Tbsp chopped cilantro
- 1 Tbsp scallions
- salt
- freshly ground peppers
- cilantro (for garnish)
Preparation steps
1.
Cook the cannelloni until al dente in salted water.
2.
Rinse and trim the zucchini and cut into sticks. Peel the carrot and also cut into sticks. Place the carrots in a steamer and cook for about 2 minutes. Add the zucchini and continue to cook for about 1-2 minutes.
3.
Stir together the creme fraiche and the yogurt, add the herbs and season with salt and pepper. Drain the cannelloni and fill with the vegetables. Drizzle the cream mixture over the pasta and serve garnished with coriander leaves.
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