Ricotta and Pea Spaghetti

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Ricotta and Pea Spaghetti
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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)
Calorie544 cal.(26 %)
Protein21 g(21 %)
Fat28 g(24 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin K17.9 μg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.3 mg(21 %)
Folate113 μg(38 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C28 mg(29 %)
Potassium505 mg(13 %)
Calcium306 mg(31 %)
Magnesium76 mg(25 %)
Iron2.1 mg(14 %)
Iodine27 μg(14 %)
Zinc1.4 mg(18 %)
Saturated fatty acids18.1 g
Uric acid83 mg
Cholesterol102 mg
Complete sugar6 g

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
How healthy are the main ingredients?
Ricotta cheeseshallotsalt
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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