Rigatoni with Zucchini
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
589
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 424 mg | (11 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Rigatoni
- 1 large Zucchini
- 3 garlic cloves
- 2 Tbsps butter
- ½ bunch Basil
- salt
- peppers
- 80 grams freshly grated pecorino romano
Preparation steps
1.
Cook the rigatoni in a pot of boiling salted water until al dente.
Rinse the zucchini, cut lengthwise into quarters or sixths, and thinly slice on a mandolin. Peel and thinly slice the garlic on a mandolin. Rinse the basil, shake dry and cut into thin strips.
2.
Heat the butter in a skillet. Add the garlic and cook until golden. Stir in the zucchini. Add a small ladle of pasta water and cook for 3 minutes. Drain the rigatoni. Add the rigatoni to the skillet along with the basil and Pecorino, and toss until thoroughly combined. Season with salt and pepper to taste. Divide between plates and serve.
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