Fish and Fava Pasta Bowl
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 571 mg | (14 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp olive oil
- 6 scallions (chopped)
- 6 Tbsps dry white wine
- ⅞ cup Crème fraiche
- salt
- freshly ground peppers
- grated Nutmeg
- ½ small lemon (juice)
- 6 ozs young Broad bean
- 6 ozs Asparagus (cut into short lengths)
- 12 ozs Spaghetti
- 3 ½ ozs smoked Salmon (cut into small pieces)
Preparation steps
1.
Heat the oil in a pan and cook the spring onions for 1 minute, until softened.
2.
Add the wine and boil vigorously until reduced to about 2 tablespoons.
3.
Stir in the creme fraîche, season well and add the nutmeg. Bring to a boil and simmer for 2-3 minutes until slightly thickened. Stir in the lemon juice. Set aside.
4.
Blanch the shelled broad beans in a pan of boiling salted water for 2-3 minutes. Drain and rinse under cold running water.. Drain again and peel off the outer hard skin.
5.
Cook the spaghetti in a pan of salted boiling water, according to the packet directions, adding the asparagus 3 minutes before the end of cooking time. Drain well, reserving a little pasta water.
6.
Toss the hot spaghetti and asparagus with the drained broad beans, smoked salmon and sauce, adding a little pasta water. Stir over a gentle heat to warm through. Serve immediately.
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