Cherry Tomato and Pea Spaghetti in Cream Cheese Sauce
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
548
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 573 mg | (14 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 1 clove garlic cloves (peeled and finely chopped)
- 2 Tbsps fresh Basil (finely chopped)
- 2 Tbsps fresh Chervil (leaves)
- 18 ozs cherry Tomatoes (rinsed)
- 14 ozs Spaghetti
- For the Sauce
- 1 cup peas (frozen)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 Tbsp butter
- 1 splash dry white wine
- 1 cup cream cheese
- ⅜ cup cream (30%)
- Garnish
- Chervil
Preparation steps
1.
Mix together the oil, garlic, basil and chervil.
2.
Toss the tomatoes in the herb oil, season with salt and pepper and cook in a skillet over a medium heat for about 4 minutes until just beginning to soften and split.
3.
Cook the spaghetti until al denté in plenty of boiling salted water adding the peas 3 minutes before the end of cooking.
4.
To make the sauce, fry the garlic in hot butter, add the white wine and reduce slightly.
5.
Stir in the cream cheese and cream, bring to a boil and season with salt and pepper.
6.
Drain the pasta and peas and divide between the plates. Pour the sauce over the pasta, arrange the herby tomatoes on top and garnish with chervil.
