Spaghettini With Peas, Lemon And Ricotta Recipe
Recipe By Kitchen Nine
4.7
22 Rating -
Rate
Vegdiet
15minstotal
15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spaghettini With Peas, Lemon And Ricotta Recipe
- 100 gram Dried spaghettini
- 1/4 Zested rind and juice lemon
- 20 milliliter Extra virgin olive oil
- 1/4 Spanish onion, thinly sliced
- 1/2 Garlic cloves, thinly sliced
- 1/4 teaspoon Dried chilli flakes
- 82.50 gram Podded peas or frozen peas, defrosted
- 15 milliliter Dry white wine
- 0.13 cup Each coarsely torn mint and flat leaf parsley
- 25 gram Ricotta
Nutrition
value
value
300
calories per serving
21 g Fat8 g Protein16 g Carbs8 g FiberOther
Current Totals
- Fat21g
- Protein8g
- Carbs16g
- Fiber8g
MacroNutrients
- Carbs16g
- Protein8g
- Fiber8g
Fats
- Fat21g
Vitamins & Minerals
- Calcium102mg
- Iron4mg
- Vitamin A869mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9106mcg
- Vitamin B120mcg
- Vitamin C75mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium75mg
- Manganese2mg
- Phosphorus76mg
- Selenium5mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Nine