Pasta with Peas and Tomato in Cream Sauce
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
646
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Fusilli
- salt
- 400 grams Tomatoes
- 200 grams Frozen pea
- freshly ground peppers
- Nutmeg
- lemons (juiced)
- 3 Tbsps butter
- 200 grams Whipped cream
Preparation steps
1.
Cook pasta in plenty of boiling salted water until al dente.
2.
Rinse tomatoes, quarter, core and dice small.
3.
Cook peas in boiling salted water for about 4 minutes.
4.
Melt butter in cream, boil slightly and season with salt, pepper, nutmeg and lemon juice.
5.
Drain noodles and peas and mix with tomatoes and cream sauce. Serve on plates.
