Fettuccine with Squid and Peas
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
578
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams fresh Squid tentacle
- 200 grams Tomatoes (canned)
- 2 garlic cloves
- 1 bunch Basil
- 1 Tbsp olive oil
- 70 milliliters white wine
- 150 grams Frozen pea
- 500 grams Fettuccine
- salt
- peppers
Preparation steps
1.
Rinse squid, pat dry, cut diagonally into rings. Heat oil, cook squid while stirring. Peel garlic and squeeze into pan.
2.
Cut basil leaves into strips, fold, and cook briefly, deglaze with wine. Crush tomatoes with tomato juice together with a spoon, add to pan, season with salt and pepper and allow to simmer at low heat for 30 minutes.
3.
Add the peas and simmer 5 minutes. Prepare noodles according to package instructions, mix with sauce. To serve, arrange on plates.
