Spaghetti with Creamy Fennel Sauce
(1 vote)
(1 vote)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- 1 thick Fennel
- salt
- freshly ground peppers
- 1 pinch cayenne pepper
- Nutmeg (freshly grated)
- 2 Tbsps butter
- 200 grams Whipped cream
- 1 Tbsp Parmesan (freshly grated)
Preparation steps
1.
Rinse and trim the fennel. Cut into wedges, and thinly slice crosswise. Finely chop the fennel fronds, then set aside.
2.
Heat 1 tablespoon of butter in a pan, and sauté the fennel for 1-2 minutes. Add another tablespoon of the butter and the cream. Bring to a boil, reduce the heat, and simmer for 2-3 minutes. Remove the pan from the heat. Season to taste with parmesan cheese, salt, pepper, cayenne pepper, and nutmeg.
3.
Cook the spaghetti in boiling salted water until al dente. Drain the spaghetti, reserving some of the cooking liquid. Mix the spaghetti into the sauce with 2-3 tablespoons of the cooking liquid, and toss until combined. Adjust the seasoning, if necessary. Garnish with the fennel fronds and serve immediately.
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