Ingredients
| Pasta with herbs | |
| 120 g | Pasta, protein-reduced, uncooked |
| 20 g | Broccoli, fresh |
| 20 g | Courgettes, fresh |
| 10 g | Onions, fresh |
| 5 g | Garlic, fresh |
| 1 g | Seasonings (herbs, black pepper) |
| Salad | |
| 20 g | Beetroots, fresh |
| 50 g | Parsnips, fresh |
| 10 g | Onions, fresh |
| 20 ml (1 tbsp) | Olive oil |
| 1 g | Seasonings (herbs, black pepper) |
| 60 g | Guava jelly |
Cooking Instructions
Pasta with herbs
Cook spaghetti until tender. Add chopped onions and garlic sauté. Add broccoli and
chopped courgette. After a further 5 minutes, add the herbs and the cooked pasta, cover
and leave for a few minutes.
Salad
Clean and chop the parsnip and beetroot. Put all the vegetables into a bowl, season the
mixed salad with olive oil chopped onions, salt, pepper and herbs to taste.
General information
| Difficulty: | 2 of 5 |
Nutritional Information
| 820 kcal | Energy |
| 3.5 g | Protein |
| 129 mg | Phosphate |
| 35 mg | Sodium |
| 580 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |