Creamy Pasta with Spring Veg
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
634
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 71 μg | (118 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup peas (frozen)
- 1 ⅔ cups cherry Tomatoes (red and yellow)
- olive oil (for brushing)
- 9 ozs green Asparagus
- salt
- 1 shallot
- 2 garlic cloves
- 14 ozs Linguine
- 1 bunch parsley (ca. 30 g)
- 2 Tbsps olive oil
- 1 cup cream (30% fat)
- peppers (freshly ground)
- thinly sliced, fresh Parmesan (for serving)
Preparation steps
1.
Thaw the peas.
2.
Wash the cherry tomatoes and pat dry. Coat the tomatoes with the olive oil and place on a parchment lined baking sheet. Broil in the oven for 10-15 minutes until the skins are light brown.
3.
Clean and wash the asparagus. Remove any tough outer skin from the ends with a peeler. Slice on the diagonal into 5 cm long pieces. Blanch in well salted water for 2-3 minutes. Refresh and drain.
4.
Peel and finely chop the shallots and garlic cloves.
5.
Cook the linguine in well salted water until al dente according to package directions. Drain well.
6.
Wash the parsley. Shake to remove excess water. Remove the leaves from the stems and finely chop.
7.
Heat the olive oil in a pan. Add the shallot and garlic and saute. Add the peas and pour in the cream. Continue to cook until warmed through. Add the linguine, asparagus and parsley and heat until warmed through. Season with salt and pepper. Carefully mix in the cherry tomatoes and serve with the fresh Parmesan slices.
