Spaghetti with Cream Sauce and Vegetables

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Spaghetti with cream sauce and vegetables
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
400 grams Spaghetti
Bell pepper (1 red and 1 yellow)
250 grams Frozen pea
2 handfuls Basil
250 grams Whipped cream
2 tablespoons butter
2 tablespoons Parmesan
salt
freshly ground peppers
Nutmeg (freshly grated)
How healthy are the main ingredients?
Whipped creamBasilParmesansaltNutmeg

Preparation steps

1.

Rinse bell peppers, cut in half, remove seeds and ribs, cut into strips and dice finely. Blanch peas in boiling salted water for about 4 minutes. Blanch. Drain.

2.

Melt butter in a small saucepan, add cream and boil over low heat for 2-3 minutes. Let simmer gently. Add Parmesan, stir and season with salt, pepper and nutmeg.

3.

Cook spaghetti in a pot with plenty of boiling salted water (well salted) until al dente, then drain. Arrange pasta immediately onto a plate and cover with cream sauce. Cover with bell peppers, peas and basil leaves and serve immediately. Serve with freshly grated Parmesan cheese.