Italian Meatballs and Whole Wheat Pen

Italian Meatballs and Whole Wheat Pen Rezept

Zutaten

Für tablespoons extra-virgin olive oil
  • 2   tablespoons extra-virgin olive oil 
  • 4   garlic cloves, slivered lenghtwise 
  • 2   cups zucchini, halved and sliced into 1/4-inch slices 
  • 1/2   teaspoon salt 
  • 1/4   teaspoon pepper 
  • 2   cups broccoli florets 
  • 12   ounces 100% whole wheat penne 
  • 1   can tomato sauce, sugar-free, corn-syrup-free (26-ounce) 

Zubereitung

0 Minuten
leicht
1.
Put olive oil in large pot. Add the garlic and sauté over medium heat until golden, remove, and set aside. Add zucchini, season with salt and pepper, and sauté until tender, remove and set aside. Add water to pot and bring to a boil. Lightly salt water, add broccoli florets, and blanch for about 3 minutes or until just tender. Remove broccoli with a slotted spoon, drain well, place on a flat baking tray, and allow to cool
2.
Cook penne in the broccoli water until tender and drain. Add the tomato sauce to the penne and stir until mixed. Add the cooked meatballs, zucchini, and broccoli florets, mix well and serve garnished with the slivered garlic
3.
Total fat 6g
4.
Saturated fat 0.5g
5.
Healthy fats 3.5g
6.
Fiber 5g
7.
Carbohydrates 20g
8.
Sugar 5g
9.
Protein 13g
10.
Sodium 540mg
11.
Calcium 69mg
12.
Magnesium 27mg
13.
Selenium 13 mg
14.
Potassium 182mg

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Foto: Bonanni, Florian

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