A fresh and tasty dish for summer, green plantain pasta with a low glycemic index suitable for everyone.
Step 1 of 3: Cook the eggs for about 10 minutes (let them boil for 5 minutes after the water comes to a boil); meanwhile wash the datterino cherry tomatoes and cut them in half, wash the zucchini and cut them into strips.
Step 2 of 3: Also wash and clean the carrots and cut them into rounds. Meanwhile cook the pasta in plenty of salted water; once the cooking time is reached, rinse it in cold water to keep the temperature down.
Step 3 of 3: In a container, pour the pasta with extra virgin olive oil so it doesn't stick and dress with the ingredients.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs
| Average values | Per serving240 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,235 kJ295 kcal | 514 kJ123 kcal |
| Fat | 3.22 g | 1.34 g |
| of which saturated fatty acids | 1.03 g | 0.43 g |
| Carbohydrates | 55.18 g | 22.99 g |
| of which sugars | 5.86 g | 2.44 g |
| Fibre | 4.06 g | 1.69 g |
| Protein | 13.06 g | 5.44 g |
| Salt | 0.1 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
