Spaghetti with Carrots and Capers
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
612
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 16.17 g | (17 %) | ||
| Fat | 20.88 g | (18 %) | ||
| Carbohydrates | 89.25 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.63 g | (12 %) |
more nutritional values
| Vitamin A | 1,302.38 mg | (162,798 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.16 mg | (1 %) | ||
| Vitamin B₁ | 0.58 mg | (58 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 8.93 mg | (74 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 125.49 μg | (42 %) | ||
| Pantothenic acid | 0.77 mg | (13 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17.37 mg | (18 %) | ||
| Potassium | 410.52 mg | (10 %) | ||
| Calcium | 95.46 mg | (10 %) | ||
| Magnesium | 107.21 mg | (36 %) | ||
| Iron | 4.06 mg | (27 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.37 mg | (30 %) | ||
| Saturated fatty acids | 4.87 g | |||
| Cholesterol | 9.37 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- salt
- 300 grams carrots
- 1 onion
- 1 lemon
- 4 Tbsps olive oil
- 2 garlic cloves
- 125 milliliters dry white wine
- 125 milliliters Vegetable broth
- 3 Tbsps Crème fraiche
- 1 can Saffron
- 2 Tbsps Capers liquid
- 2 Tbsps small Caper
- freshly ground pepper
- ½ jar caperberry
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente.
2.
Peel and julienne the carrots. Peel and finely dice the onion. Cut the lemon into slices.
3.
Heat the olive oil in a pan, and sauté the onions and carrots for 2 minutes. Pass the garlic through a press into the ban. Mix in the white wine and the broth, and stir until combined. Add the creme fraiche, saffron, caper liquid, and 1 lemon slice. Mix everything, cover the pan, and simmer for 6 minutes. Season the sauce to taste with salt and pepper.
4.
Drain the spaghetti thoroughly. Mix the spaghetti and capers into the sauce and toss to combine. Garnish with the remaining lemon slices and serve.
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