Pasta with Summer Vegetables and Mint
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
610
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Orecchiette pasta
- salt
- 1 Zucchini
- 200 grams Cherry tomatoes
- 1 red onion
- 2 garlic cloves
- 1 green Bell pepper
- 200 grams Mozzarella
- 200 grams Artichoke (from a jar)
- 4 Tbsps olive oil
- 200 milliliters dry white wine
- 100 grams black, pitted Olives
- 2 Tbsps freshly chopped mint
Preparation steps
1.
Cook orecchiette in salted water until al dente. Rinse and dry zucchini, cut into quarters lengthwise and then cut into pieces. Rinse tomatoes and cut into quarters.
2.
Peel onion and garlic, cut onion into strips and finely chop garlic. Rinse bell pepper, cut in half, remove seeds and ribs and dice.
3.
Cut mozzarella into cubes. Drain artichokes and cut into quarters. Heat oil in a pan and saute zucchini, onion and garlic.
4.
Add pepper and saute for a few minutes, deglaze pan with white wine. Simmer for a few minutes, add artichokes, tomatoes and olives. Combine vegetables with pasta, top with mozzarella and garnish with mint. Season with salt and serve.
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