Pasta with Mixed Vegetables
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
506
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams macaroni (or rigatini, chifferi rigati)
- 1 Zucchini
- 2 red Bell pepper
- 2 onions
- 2 garlic cloves
- 3 Tbsps olive oil
- 125 milliliters Vegetable broth
- 2 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 30 grams Pine nuts
- Basil (for garnish)
Preparation steps
1.
Rinse the zucchini and cut into slices. Rinse and quarter the bell peppers, remove the seeds and ribs and cut into strips. Peel the onions and cut into wide rings. Peel the garlic and chop finely.
2.
Sauté the vegetables in some olive oil and then add the garlic. Cook for a few more minutes and then pour in the vegetable broth. Cover and simmer for about 5 minutes. Season with salt, pepper and balsamic vinegar.
3.
Meanwhile, cook the pasta until al dente in plenty of salted water.
4.
Toast the pine nuts in a dry skillet over moderate heat.
5.
Drain the pasta and mix into the vegetables. Season again and serve showered with pine nuts and garnished with basil.
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