Spaghetti with Carrots and Capers

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Spaghetti with Carrots and Capers
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
612
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie612 kcal(29 %)
Protein16.17 g(17 %)
Fat20.88 g(18 %)
Carbohydrates89.25 g(60 %)
Sugar added0 g(0 %)
Roughage3.63 g(12 %)
Vitamin A1,302.38 mg(162,798 %)
Vitamin D0 μg(0 %)
Vitamin E0.16 mg(1 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂0.35 mg(32 %)
Niacin8.93 mg(74 %)
Vitamin B₆0.32 mg(23 %)
Folate125.49 μg(42 %)
Pantothenic acid0.77 mg(13 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17.37 mg(18 %)
Potassium410.52 mg(10 %)
Calcium95.46 mg(10 %)
Magnesium107.21 mg(36 %)
Iron4.06 mg(27 %)
Iodine0.75 μg(0 %)
Zinc2.37 mg(30 %)
Saturated fatty acids4.87 g
Cholesterol9.37 mg

Ingredients

for
4
Ingredients
400 grams Spaghetti
salt
300 grams carrots
1 onion
1 lemon
4 tablespoons olive oil
2 garlic
125 milliliters dry white wine
125 milliliters Vegetable broth
3 tablespoons Crème fraiche
1 can Saffron
2 tablespoons Capers liquid
2 tablespoons small Caper
freshly ground pepper
½ jar caperberry
How healthy are the main ingredients?
carrotolive oilsaltonionlemongarlic

Preparation steps

1.

Cook the spaghetti in boiling salted water until al dente. 

2.

Peel and julienne the carrots. Peel and finely dice the onion. Cut the lemon into slices. 

3.

Heat the olive oil in a pan, and sauté the onions and carrots for 2 minutes. Pass the garlic through a press into the ban. Mix in the white wine and the broth, and stir until combined. Add the creme fraiche, saffron, caper liquid, and 1 lemon slice. Mix everything, cover the pan, and simmer for 6 minutes. Season the sauce to taste with salt and pepper. 

4.

Drain the spaghetti thoroughly. Mix the spaghetti and capers into the sauce and toss to combine. Garnish with the remaining lemon slices and serve.