Herb Spaghetti
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
701
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 588 mg | (15 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Spaghetti
- salt
- 250 grams shallots (finely chopped)
- 1 bunch Tarragon
- 2 bunches Chives
- 125 grams butter
- 2 garlic cloves
- 6 Tbsps fresh Orange juice
- ½ untreated lemon (1 tablespoon peel chopped into fine strips)
- 3 Tbsps lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Cook spaghetti until al dente in boiling salted water.
2.
Rinse herbs and shake dry. Chop tarragon, leaving a few sprigs whole for garnish. Cut chives into small rings, leaving a few stalks whole.
3.
Sauté shallots in a pan in hot butter until soft. Squeeze in the garlic.
4.
Add chopped tarragon and chives to the pan and pour in the orange and lemon juices. Season with salt and pepper and simmer about 5 minutes.
5.
Drain spaghetti in a colander and mix with herb sauce. Season with salt and pepper. Garnish with remaining herbs and lemon zest and serve.
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