Pasta with Spring Vegetables and Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 734 cal. | (35 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 175.1 μg | (292 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 273 μg | (91 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 205 mg | (216 %) | ||
| Potassium | 1,053 mg | (26 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 400 grams Spaghetti
- 1 bunch green Asparagus
- 250 grams Broccoli
- 2 Bell pepper (red and yellow)
- 1 Eggplant
- 1 garlic clove
- 2 Tbsps olive oil
- 1 splash white wine
- 250 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 50 grams Parmesan (freshly grated)
- salt
- freshly grated peppers
Preparation steps
Cook spaghetti according to package instructions in boiling salted water until al dente.
Peel bottom third of asparagus, cut off tops, cut in half lengthwise and cut stalks into 3 cm (approximately 1-inch) long pieces.
Rinse broccoli, drain and leave whole florets or halve depending on the size.
Rinse bell peppers, cut in half, clean and chop.
Rinse, trim and dice eggplant.
Peel garlic and chop finely. Sauté garlic and vegetables in hot oil in a pot, add the white wine, cover and simmer 4-5 minutes. Remove lid and let white wine evaporate almost completely. The vegetables should be tender but still have bite. Stir in cream and crème fraîche and if necessary, add extra pasta water. Toss the drained spaghetti and Parmesan into sauce, season with salt and pepper and serve.
