Vegetable Pasta Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
626
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 536 mg | (13 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Tagliatelle
- 200 grams green Tagliatelle
- 1 red onion
- 4 slices stale white bread
- 4 Tomatoes
- 1 bunch parsley
- lemons (juice)
- 2 Tbsps White vinegar
- 6 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Prepare the tagliatelle according to the package instructions in boiling salt water until al dente.
2.
Peel the onion and cut into strips.
3.
Rinse the tomatoes, remove the stalks and chop.
4.
Finely chop the parsley (leaving a few leaves for the garnish).
5.
For the dressing, mix the white wine vinegar, 4 tablespoons oil, lemon juice and 2 tablespoons of pasta water. Season with salt and pepper.
6.
For the croutons, cut the white bread into cubes. Fry in the remaining olive oil until grolden brown.
7.
Drain the pasta, rinse in cold water and drain. Mix the pasta with the onion, tomatoes and dressing. Season to taste, sprinkle with the parsley and croutons and serve.
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