Spaghetti with Lemon Sauce
Spaghetti with Lemon Sauce - Ravishing looker with a Mediterranean touch
Healthy, because
Even smarter
Nutritional values
Spaghetti with lemon sauce is balanced by a high protein content, a good portion of fiber and the cholesterol-free soy cream.
The season for courgette flowers in summer is unfortunately short. You can use other edible flowers such as daisies, lavender or roses instead. You can generally find edible flowers in specialty markets.
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 349 mg | (9 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 4 Tbsps Pastry flour
- 2 Tbsps cornstarch
- 2 eggs
- mineral water
- peppers
- Nutmeg
- 1 lemon
- 5 ozs Vegetable broth
- 3 ½ ozs Soy creamer
- salt
- 12 Zucchini flower (or 12 small zucchini with flowers)
- 12 ozs Pasta (e.g. spaghetti)
- 1 ½ liters vegetable oil (for frying)
- coarse Sea salt (for sprinkling)
Kitchen utensils
Preparation steps
In a bowl, combine flour with cornstarch and eggs and stir. Gradually stir in mineral water as needed to make a thin batter. Season with pepper and grated nutmeg and allow the batter to rest for 10 minutes.
Meanwhile, rinse the lemon in hot water, wipe dry and finely grate the peel. Cut lemon in half and squeeze the juice of one half (save remaining lemon for other use).
Boil broth, soy creamer and lemon zest in a pot. Let mixture boil until creamy, stirring occasionally with a whisk, 10-12 minutes over medium heat. Meanwhile, bring a large pot of salted water to a boil.
Rinse zucchini flowers and pat dry gently. (If you did not get single flowers, but zucchinis with flowers attached: Cut the flowers at an angle off of the zucchini and save the zucchini for another use.) Open the calyxes and carefully snip the pistils and stamens. Cook the pasta in boiling salted water according to package instructions until al dente.
Stir batter again. Heat oil in a pot: It has the right temperature when a wooden utensil held in the oil forms small blisters on surface. Drag zucchini flowers through the batter, drain briefly and fry until golden brown in oil, about 3 minutes.
Lift flowers out with a slotted spoon, drain well on paper towels and sprinkle with sea salt. Season lemon sauce to taste with lemon juice, salt and pepper. Strain the pasta and drain. Serve with lemon sauce and zucchini flowers.
