Variation On A Classic Dish
Gluten-Free Pasta with Zucchini and Tomatoes
(2 votes)
(2 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
483
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 399 mg | (10 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 1 shallot
- 1 garlic clove
- 7 ozs Cherry tomatoes
- 10 Basil
- 5 sprigs parsley
- 14 ozs gluten-free Spaghetti
- salt
- 4 Tbsps olive oil
- peppers
Preparation steps
1.
Rinse the zucchini, cut off the ends and cut into fine strips (works best with a spaghetti slicer). Peel the shallot and garlic and finely chop. Rinse and halve the tomatoes. Rinse the basil and the parsley and shake dry. Chop the parsley and cut the basil into very fine strips.
2.
Cook the spaghetti in plenty of boiling salted water until al dente, about 8 minutes. Approximately 1 minute before the end of cooking add the zucchini strips to the cooking water.
3.
Heat the oil in a pan and cook the shallot and garlic. Add the tomatoes and cook. Stir in the herbs and remove from heat. Drain the pasta and zucchini in a colander and mix with the tomatoes in the pan. Season with salt and pepper.
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