Fettuccine with Peas, Broad Beans and Parmesan
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
612
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Broad bean
- 250 grams green Peas
- salt
- 1 bunch scallions
- 2 garlic cloves
- 1 red chili pepper
- 400 grams Fettuccine
- olive oil
- 150 milliliters dry white wine
- freshly ground peppers
- 4 Tbsps freshly grated Parmesan
Preparation steps
1.
Rinse beans and peas and blanch for about 8 minutes in boiling salted water. Drain. Pour into cold water and drain well.
2.
Rinse scallions, trim and cut into narrow rings. Remove garlic and finely chop.
3.
Rinse chile pepper, cut in half lengthwise, remove seeds and cut into thin strips.
4.
Cook pasta in boiling salted water until al dente.
5.
In a pan, heat 2 tablespoons of oil and sauté garlic with scallions. Add beans, peas and chile pepper strips. Sauté briefly and deglaze the saucepan with the white wine. Season with salt and pepper to taste. Drain pasta and add to bean mixture in the saucepan pan. Stir and season to taste. To serve, arrange pasta on plates and serve garnished with Parmesan.
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