Pasta with Spring Vegetables and Cream Sauce
(3 votes)
(3 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 63.9 μg | (107 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch green Asparagus
- 100 grams Snow peas
- 125 grams Peas (frozen)
- 1 small onion
- 1 garlic clove
- 400 grams Spaghetti (or linguine)
- salt
- 2 Tbsps olive oil
- freshly ground peppers
- 75 milliliters Vegetable broth
- 75 milliliters Whipped cream
- 1 Tbsp finely grated Parmesan
- 1 Tbsp Lime juice
Preparation steps
1.
Rinse asparagus, peel lower thirds and cut stalks into 4-5 cm (approximately 1 1/2 to 2-inch) long pieces. Rinse snow peas, snip off ends and cut in half. Thaw peas. Peel and finely chop onion and garlic.
2.
Cook spaghetti in plenty of salted boiling water until al dente. Meanwhile, cook onions and garlic in oil until translucent. Add asparagus and cook, stirring, 2-3 minutes. Add snow peas and thawed peas and cook briefly. Season with salt and pepper. Add broth and cream and stir in Parmesan. Season sauce to taste with lime juice. Drain pasta, rinse briefly and let drain again. Toss pasta with the sauce and serve immediately.
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