Noodles with Vegetables and Cream Sauce
(2 votes)
(2 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
597
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 638 mg | (16 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- 250 grams Snow peas (sugar snap)
- 3 Tomatoes
- 200 milliliters white wine
- 1 cup Whipped cream
- 1 sm jar Caper
- 2 tsps sauce thickener
- salt
- peppers
- Nutmeg
Preparation steps
1.
Cook spaghetti in plenty of boiling salted water until al dente. Blanch tomatoes in boiling hot water, then peel, quarter, remove seeds and cut into strips. Rinse snow peas and cut into thin lengthwise strips.
2.
In a saucepan, boil the cream with white wine and capers, thicken with cornstarch and season. Add snow peas and simmer for 30 seconds. Add tomato strips and toss in drained spaghetti. Heat through, season to taste and serve.
