Pasta with Vegetable Sauce
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
635
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,124 mg | (28 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse, trim and finely dice the carrots and celery. Peel the onions and chop finely.
2.
Heat the butter and oil and sauté the vegetables in it while stirring for about 10 minutes. Add the tomatoes, including juice, and sauté briefly. Chop the tomatoes slightly with a large knife. Season with salt, pepper and oregano and simmer for about 30 minutes.
3.
Cook the spaghetti in salted water according to package directions until al dente. Drain well.
Season the vegetable sauce to taste again and transfer to plates along with the pasta. Serve showered with Parmesan.
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