Creamy Pasta with Carrots, Peas and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 87.7 μg | (146 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 245 μg | (82 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,088 mg | (27 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 300 grams thin Tagliatelle
- 200 grams Peas (frozen)
- 1 bunch Boy carrots (with green tops)
- 500 grams Asparagus (green)
- 1 small onion
- 1 garlic clove
- 1 lemon (organic)
- 2 Tbsps finely chopped Spring herb (Chives, parsley ...)
- 200 milliliters Whipped cream
- 2 Tbsps butter
- salt
- peppers
Preparation steps
Cook the pasta according to package directions until al dente. Peel the carrots, remove the greens and set aside for garnish and halve the carrots lengthwise.
Rinse the asparagus, remove the woody bottoms, halve lengthwise and cut in thirds crosswise. Rinse the lemon, remove the zest and cut it into thin strips. Juice the lemon. Bring a pan of salted water to a simmer, add half the lemon juice and cook the asparagus until crisp-tender, about 6 minutes. Add the carrots once the asparagus have cooked 1 minute, and after 4 minutes, add the peas, Drain and rinse with cold water, to stop the cooking and retain the color. Peel the onion and garlic and chop finely. Melt the butter in a saucepan and sauté the onion-garlic mixture until translucent. Add the asparagus, carrots, peas and lemon zest, stirring to combine. Pour in the cream and simmer over medium heat until the vegetables are heated through. Season with salt, pepper and a little lemon juice, add the herbs and noodles and toss to coat. Divide among heated bowls and garnish with carrot greens.
