Spaghetti with Pumpkin
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
611
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 516.3 μg | (861 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 993 mg | (25 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Kale
- salt
- 400 grams Pumpkin (such as Hokkaido)
- 1 onion
- 1 garlic clove
- 150 grams ham
- 2 Tbsps butter
- 100 milliliters dry white wine
- 100 milliliters Vegetable broth
- 1 splash lemon juice
- Nutmeg
- freshly ground peppers
- 500 grams Spaghetti
- 2 sprigs Sage
Preparation steps
1.
Trim the kale, rinse and blanch 5 minutes in salted water. Quench, drain and chop. Cube the pumpkin. Peel the onion and garlic and finely chop. Cut the ham into small cubes and sauté with the onion and the garlic in a hot pot in the butter for about 2 minutes. Deglaze with the wine and the broth, add the pumpkin and the kale and let simmer for about 10 minutes. Season with salt, lemon juice, nutmeg and pepper.
2.
Cook the pasta in salted water until al dente.
3.
Rinse the sage, shake dry, pluck off the leaves and put aside some for garnish, chop the rest.
4.
Drain the noodles, stir into the pumpkin mixture. Serve in bowls and garnish with sage.
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