Spaghetti with Smoked Trout
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
609
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 33.61 g | (34 %) | ||
| Fat | 10.13 g | (9 %) | ||
| Carbohydrates | 98.2 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.05 g | (7 %) |
more nutritional values
| Vitamin A | 116.71 mg | (14,589 %) | ||
| Vitamin D | 0.85 μg | (4 %) | ||
| Vitamin E | 0.75 mg | (6 %) | ||
| Vitamin B₁ | 0.86 mg | (86 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.01 mg | (117 %) | ||
| Vitamin B₆ | 0.71 mg | (51 %) | ||
| Folate | 171.84 μg | (57 %) | ||
| Pantothenic acid | 1.68 mg | (28 %) | ||
| Biotin | 0.15 μg | (0 %) | ||
| Vitamin B₁₂ | 2.76 μg | (92 %) | ||
| Vitamin C | 8.09 mg | (9 %) | ||
| Potassium | 787.18 mg | (20 %) | ||
| Calcium | 62.98 mg | (6 %) | ||
| Magnesium | 156.21 mg | (52 %) | ||
| Iron | 5.21 mg | (35 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 3.43 mg | (43 %) | ||
| Saturated fatty acids | 1.84 g | |||
| Cholesterol | 71.3 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- salt
- 1 shallot
- 1 Tbsp vegetable oil
- 150 grams Peas (frozen or fresh)
- ½ organic lemon (Juiced and zested)
- 120 milliliters fish stock
- 200 grams Smoked trout (without skin)
- 2 Tbsps freshly chopped Fresh herbs (Parsley and thyme)
- freshly ground peppers
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente.
2.
Peel shallot and chop finely. Heat oil in a large skillet, add shallot and sauté briefly. Stir in peas and pour in the lemon juice. Add stock and lemon zest. Simmer about 5 minutes. Shred the trout and add to the peas along with the herbs. Season with salt and pepper. Toss the pea mixture with the drained spaghetti.
3.
Divide among plates and serve.
