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Creamy vegetarian pasta
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
698
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 5 cups Tagliatelle
- 1 Tbsp butter
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 medium Zucchini (diced)
- 1 red pepper (deseeded and diced)
- 1 ⅔ cups double cream (or creme fraiche)
- 3 Tbsps Parmesan (grated)
Preparation steps
1.
Heat the butter in a pan and sweat the shallot and garlic without colouring. Once softened, add the diced courgette and pepper and cook until tender.
2.
Cook the pasta in boiling salted water according to packet instructions. Drain and toss with a little oil.
3.
Add the cream to the vegetables and season well. Toss the pasta with the cream sauce and serve with Parmesan.
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