Rigatoni with Ham and Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 596 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 584 mg | (15 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 6 g |
Preparation steps
Peel shallot and finely chop. Peel carrots and cut into small matchsticks. Thaw the peas. Trim fat from ham and cut the meat into thin strips. Cook the rigatoni in plenty of boiling salted water until al dente.
Meanwhile, melt 1 heaping tablespoon butter in a pan and sauté the shallot in the butter. Add carrots and sauté over medium heat for 1-2 minutes, stirring occasionally. Add cream and bring to a boil. Boil rapidly for 1-2 minutes, then reduce the heat and pour in the peas. Simmer about 1 minute and season with salt, pepper and nutmeg.
Drain rigatoni, collecting some of the cooking water and setting it aside. Mix the rigatoni with the cream sauce, adding 2-3 tablespoons of the cooking water as needed. Transfer to bowls or plates. Sprinkle with strips of ham and serve immediately.
