Ricotta and Pea Spaghetti
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 306 mg | (31 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 8 ozs Spaghetti
- 2 Tbsps butter
- 1 shallot (peeled and minced)
- 1 Tbsp lemon zest
- 1 Tbsp Lime zest
- 6 Tbsps lemon juice
- salt (to taste)
- freshly ground peppers (to taste)
- 1 cup Vegetable broth
- 1 cup frozen peas
- 1 cup Ricotta cheese
- 2 Tbsps Lemon balm
Preparation
Kitchen utensils
1 Slotted spoon, 1 Paper towel, 1 Bowl, 1 Fine-mesh sieve, 1 Measuring cups, 1 Whisk, 1 Small pot, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon
Preparation steps
1.
Cook spaghetti according to package directions or until al dente.
2.
In a large deep skillet over medium heat melt the butter. Add the shallot and saute until translucent. Add the lemon and lime zest and cook, stirring until fragrant or approximately 1-2 minutes.
3.
Add the lemon juice, salt, pepper, vegetable broth and bring to a boil. Add the frozen peas and simmer for 2 minutes. Remove from heat and add the ricotta cheese in crumbles.
4.
Drain the pasta, add it to the skillet and toss to mix. Add lemon balm and gently toss again. Transfer to plates and serve immediately - garnish with any extra lemon balm.
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