Conchiglie
with zucchini and saffron butter sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
668
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 100 grams cold butter
- 100 milliliters Vegetable broth (Instant)
- 1 generous pinch Saffron
- 2 Tbsps freshly grated Parmesan
- 2 tsps lemon juice
- salt
- freshly ground pepper
- 500 grams Conchiglie (Pasta shells)
Preparation steps
1.
Rinse, pat dry and slice zucchini. Heat 2 tablespoons of butter in a pan and sauté zucchini 3-5 minutes. Remove from pan and set aside.
2.
Add broth and saffron to the pan and bring to a boil. Add butter in small pieces, whisk and reduce heat. Do not let boil.
3.
Stir in Parmesan and season with lemon juice, salt and pepper. Return zucchini to the sauce and heat briefly.
4.
Cook pasta in plenty of salted water according to the instructions until al dente. Drain. Toss pasta with zucchini sauce and serve.
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