Pasta with Peas and Broad Beans
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
578
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 33.4 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Fettuccine
- 300 grams Peas (fresh or frozen)
- 350 grams Broad bean (or broad beans)
- 2 scallions
- olive oil
- 1 handful Basil
- salt
- freshly ground peppers
- Parmesan
Preparation steps
1.
Rinse and clean peas and beans, blanch in plenty of boiling salted water for 4-5 minutes. Drain, rinse in cold water and drain again. Rinse and dry scallions, cut into thin rings.
2.
Cook fettuccine in boiling salted water until al dente and drain well.
3.
Heat 4 tablespoons of oil in a pan and saute peas, beans, basil and scallions briefly. Combine with pasta and add 1 tablespoon of oil, toss well. Season with plenty of pepper and sprinkle with freshly grated Parmesan. Serve immediately.
