Spaghetti with Broad Beans, Leek and Crabmeat
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
807
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 807 cal. | (38 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 112 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,343 mg | (34 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 209 mg | (70 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 121 μg | (61 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- salt
- 350 grams real Crabmeat (cooked)
- 2 Tbsps Crème fraiche
- freshly ground peppers
- 1 stalk Leeks
- 1 small, red chili pepper
- 1 Tbsp butter
- 200 grams Fava bean (loose)
- 150 milliliters Vegetable broth
- 4 Tbsps olive oil
Preparation steps
1.
Cook the spaghetti in plenty of salted water until al dente.
Drain the crabmeat and mix with the crème fraîche. Season with salt and pepper.
2.
Rinse and trim the leek and cut into 2 cm sections (approximately 3/4 inch). Rinse and trim the chili pepper, cut in half, remove the seeds and chop.
Melt the butter in a large frying pan and sauté the leek, chili pepper and beans. Deglaze with the broth. Cook, stirring occasionally, until the liquid has completely evaporated. Season with salt and pepper.
Add the drained pasta along with the olive oil and mix well.
Distribute the crabmeat on top and serve in deep bowls.
