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Creamy Spring Pasta
Creamy Spring Pasta
Health score
17%
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Side Dish
Lunch
Main Course
Main Dish
30 min.
Preparation time
Gaps: no
Total: 30 min.
4
Servings
Serve: 4 persons
Weight Per Serving: 966g
Price Per Serving: 1.5$
396kcal
Nutrition
Calories: 396kcal
Protein: 16.33%
Fat: 30.87%
Carbs: 52.8%
Suggestions
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Ingredients
1.5
cups
asparagus
(2-inch)
0.3
teaspoon
pepper
black freshly ground
2
ounces
bread
french
1
tablespoon
butter
4
servings
butter
6
ounces
fettuccine barilla
uncooked
1
tablespoon
flour
all-purpose
2
tablespoons
tarragon
fresh chopped
3
garlic clove
divided minced
0.5
teaspoon
kosher salt
1
cup
milk
1% low-fat
0.3
cup
beef broth
fat-free
2
teaspoons
olive oil
0.3
cup
parmesan
packed grated
1
cup
peas
green frozen
0.3
cup
onion
sweet finely chopped
3
quarts
water
Equipment
food processor
bowl
frying pan
paper towels
whisk
slotted spoon
dutch oven
Directions
Bring 3 quarts water to a boil in a Dutch oven.
Place torn bread in a food processor; process until coarse crumbs form. Melt butter in a large skillet over medium-high heat.
Add 1 garlic clove to pan; saut 1 minute.
Add breadcrumbs; saut 3 minutes or until golden brown and toasted.
Remove breadcrumb mixture from pan; wipe pan clean with paper towels.
Add asparagus and peas to boiling water; cook for 3 minutes or until crisp-tender.
Remove from pan with a slotted spoon. Rinse under cold water; drain.
Add pasta to boiling water; cook 10 minutes or until al dente.
Drain and keep warm.
Heat olive oil in skillet over medium heat.
Add onion and the remaining 2 garlic cloves; cook for 3 minutes or until tender, stirring frequently.
Place flour in a small bowl; gradually whisk in chicken broth.
Add broth mixture and milk to pan, stirring constantly with a whisk; bring to a boil. Reduce heat; cook 1 minute or until thickened.
Remove from heat; add cheeses, salt, and pepper, stirring until cheeses melt.
Add pasta, asparagus, and peas; toss well.
Sprinkle with breadcrumbs and tarragon.
Nutrition Facts
Calories
396kcal
Protein
16.33%
Fat
30.87%
Carbs
52.8%
Properties
Glycemic Index
133.71
Glycemic Load
22.44
Inflammation Score
-8
Nutrition Score
22.368260869565%
Flavonoids
Epigallocatechin 3-gallate
0.01mg
Isorhamnetin
2.86mg
Kaempferol
0.86mg
Myricetin
0.19mg
Quercetin
9mg
Nutrients
percent of daily need
Calories:
395.78kcal
19.79%
Fat:
13.8g
21.23%
Saturated Fat:
6.7g
41.88%
Carbohydrates:
53.12g
17.71%
Net Carbohydrates:
47.78g
17.37%
Sugar:
8.13g
9.04%
Cholesterol:
61.2mg
20.4%
Sodium:
632.26mg
27.49%
Protein:
16.43g
32.85%
Selenium:
43.28µg
61.83%
Manganese:
1.02mg
51.25%
Vitamin K:
32.46µg
30.91%
Phosphorus:
309.05mg
30.91%
Vitamin B1:
0.41mg
27.42%
Calcium:
262.69mg
26.27%
Vitamin C:
20.41mg
24.73%
Folate:
97.51µg
24.38%
Vitamin A:
1208.45IU
24.17%
Iron:
4.34mg
24.11%
Copper:
0.47mg
23.26%
Vitamin B2:
0.39mg
22.66%
Fiber:
5.35g
21.38%
Magnesium:
79.84mg
19.96%
Vitamin B6:
0.39mg
19.31%
Vitamin B3:
3.37mg
16.86%
Potassium:
576.24mg
16.46%
Zinc:
2.38mg
15.89%
Vitamin B12:
0.57µg
9.54%
Vitamin B5:
0.9mg
8.98%
Vitamin E:
1.32mg
8.8%
Vitamin D:
0.81µg
5.39%
Side Dish
Lunch
Main Course
Main Dish
Dinner
Onions
Beef
Easter
Spring
Source:
myrecipes.com
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Meal
Lunch
Breakfast
Dinner
Dessert
Snacks
Soup
Dietary
Vegetarian
Gluten-Free
Dairy Free
Vegan
Primal
Ketogenic
Occasions
Winter
Christmas
Fall
Easter
Summer
Ingredient
Cheese
Chicken
Beef
Fish
Chocolate
Apples