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Zucchini and Pea Tagliatelle

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Zucchini and Pea Tagliatelle
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
802
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie802 kcal(38 %)
Protein31.29 g(32 %)
Fat34.05 g(29 %)
Carbohydrates93.43 g(62 %)
Sugar added0 g(0 %)
Roughage2.41 g(8 %)
Vitamin A367.77 mg(45,971 %)
Vitamin D1.23 μg(6 %)
Vitamin E0.62 mg(5 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.36 mg(33 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.21 mg(15 %)
Folate49.66 μg(17 %)
Pantothenic acid0.7 mg(12 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂0.71 μg(24 %)
Vitamin C16.94 mg(18 %)
Potassium579.37 mg(14 %)
Calcium526.78 mg(53 %)
Magnesium47.21 mg(16 %)
Iron3.31 mg(22 %)
Iodine17.25 μg(9 %)
Zinc1.79 mg(22 %)
Saturated fatty acids16.6 g
Cholesterol71.26 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
2 tablespoons
freshly ground Black pepper
cup
cream (30% fat)
cup
cup
1 bunch
2 tablespoons
¼ cup
1 cup
frozen peas
14 ounces
1 cup
1 tablespoon

Preparation steps

1.
Wash, trim and dice the zucchini. Heat the oil and quickly saute the zucchini for about 2 minutes. Season with salt and pepper.
2.
Mix the cream, milk and stock.
3.
Wash the basil, shake dry and pick the leaves from the stalks. Puree the basil leaves with about 5 tablespoons of the cream mixture and set aside.
4.
Heat the butter until it foams, stir in the flour and cook for a minute or two without browning. Stir the rest of the cream mixture into the roux and bring to a boil. Add the peas and simmer for about 2 minutes.
5.
Cook the pasta in plenty of boiling, salted water until al dente.
6.
Stir the grated cheese into the sauce. Add the diced zucchini, basil puree and lemon juice and season to taste with salt and pepper. Serve with the drained pasta.