Pasta with Peas, Watercress and Parmesan
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
524
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 419 mg | (10 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 500 grams Spaghetti
- salt
- 1 Tbsp butter
- 1 tsp grated Lemon peel
- 150 grams Peas (frozen)
- freshly ground peppers
- 6 Tbsps lemon juice
- 100 milliliters Vegetable broth
- 1 handful Watercress (or spinach)
- Parmesan (shaved)
Preparation steps
1.
Peel and finely chop the shallot. Cook the pasta according to package directions until al dente. Meanwhile, heat the butter in a skillet and saute the shallots until translucent. Stir in the lemon zest and the peas and cook until the peas are piping hot. Season with salt and pepper, deglaze with lemon juice and broth.
2.
Rinse the watercress, spin dry and add to the pan with the peas. Drain the pasta, and toss in the pan with the sauce. Serve on warmed plates garnished with Parmesan shavings and pass the peppermill separately.
