Spaghetti with Ham and Pea Cream Sauce
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(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
683
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 small red paprika
- 150 grams cooked ham
- 100 grams Frozen pea
- 2 Tbsps butter
- 125 milliliters white wine
- 150 grams Whipped cream
- 150 grams Blue cheese
- salt
- freshly ground peppers
- Nutmeg
- thyme
- 350 grams Spaghetti
Preparation steps
1.
For the sauce: Peel the onion and dice. Rinse the peppers, remove the seeds and dice. Dice the ham. Melt the butter in a large saucepan and sauté the peas, onion, pepper and ham. Add the white wine and bring to a boil. Add the cream, reduce the heat and simmer for about 10 minutes. Add the crumbled cheese, season with salt, pepper and nutmeg and stir until combined. Garnish with thyme.
2.
Meanwhile, for the pasta: Cook the spaghetti in boiling salted water until al dente. Drain.
3.
Serve the spaghetti with the ham and pea cream sauce.
