Tortellini with Spring Vegetables
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
395
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 43.6 μg | (73 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 768 mg | (19 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the carrots, corn and green beans. Peel the carrots and trim the corn and green beans. Blanch the vegetables in boiling salted water until al dente, about 6 minutes.
2.
Meanwhile, rinse and trim the zucchini and cut into slices. Set aside.
3.
Drain the vegetables, reserving the liquid. Keep the blanched vegetables warm.
4.
Cook the tortellini in the reserved blanching water until al dente.
5.
Meanwhile, sauté the zucchini in olive oil for 2-3 minutes. Add the lemon juice, blanched vegetables and mustard and season with salt and pepper.
6.
Drain the tortellini then add to the vegetables and toss to combine.
7.
Spoon the tortellini and vegetables into warm serving bowls and sprinkle with parsley. Serve immediately.
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