Pasta with Shrimp and Vegetables
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
575
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 646 mg | (16 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pasta
- 400 grams Tagliatelle (white and green)
- salt
- 1 Zucchini
- 1 carrot
- 1 Red Bell pepper
- 2 garlic cloves
- 3 Tbsps butter
- 100 milliliters dry white wine
- 150 grams shrimp (oven-ready, pre-cooked and peeled)
- freshly ground peppers
- 4 Tbsps Crème fraiche
- To garnish
- Chives
- Lemon balm
Preparation steps
1.
For the pasta, cook the tagliatelle in salted water until al dente.
Rinse and trim the zucchini and cut into thin strips. Peel the carrot and cut lengthwise or cut into thin slices. Rinse and halve the bell pepper, remove the seeds and ribs and cut into very thin strips. Peel and finely chop the garlic cloves.
Sauté all the vegetables together, in hot butter, for about 3 minutes. Pour in the white wine and cook for about 2 minutes. Add the drained noodles and the shrimp to the pan and season with salt and pepper.
2.
Transfer into bowls or onto plates and spoon on some creme fraiche. Season with pepper and serve garnished with the herbs.
