Grilled Vegetables on Pasta
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
621
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 2 carrots
- 50 grams Snow peas
- 4 Tbsps olive oil
- 500 grams thin macaroni
- salt
- 1 garlic clove
- oregano
- freshly ground pepper
- 40 grams Parmesan
Preparation steps
1.
Rinse and cut the peppers into quarters. Remove the white inside skins. Rinse and cut into large pieces. Peel the carrots and cut lengthwise into strips with a vegetable peeler. Rinse the snow peas. Line a grill pan with olive oil and add the vegetables in portions and grill for 2-3 minutes. Cook the macaroni in plenty of salted water according to package directions until al dente. Peel the garlic.
2.
Rinse the oregano, shake dry and pluck the leaves from the stems. Drain the macaroni well. Add the remaining olive oil to the pan and press in the garlic. Sauté 1-2 seconds. Add the macaroni and oregano and mix. Arrange the grilled vegetables on the macaroni and grate the Parmesan on top.
