Colorful Pasta Salad with Yogurt
Nutritional values
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Eggplant (medium-sized)
- 1 Zucchini (medium-sized)
- 1 Red Bell pepper
- 1 white onion
- salt
- peppers (freshly ground)
- ½ tsp Chili powder
- sugar
- 1 scallion (cut into thin rings)
- 350 grams Linguine (pasta)
- butter
- olive oil (Extra-virgin)
- 150 grams Natural yogurt
Preparation steps
Rinse eggplant and zucchini and cut into very small cubes. Rinse and halve peppers, remove seeds and ribs, and cut into very small cubes. Peel and finely chop onion. Heat 3 tablespoons olive oil in a pan over medium heat. Add onion and cook briefly, then add remaining vegetables and cook, stirring constantly. Add 50 ml (approximately 1/4 cup) water. Cover and simmer over low heat, stirring repeatedly, 5-6 minutes. Season with salt, a generous amount of pepper, chili powder, and 1/2 teaspoon sugar.
In the meantime, cook pasta in salted boiling water until al dente. Drain, reserving some of the cooking water. Toss pasta with vegetables, 1/2 tablespoon butter, and 2-3 tablespoons cooking water. Immediately divide pasta among bowls and top each serving with a dollop of yogurt. Garnish with scallions.
