Directions:
- Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.
- Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 758.57 Kcal (3176 kJ) | ||
| Calories from fat | 216.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.05g | 37% | |
|---|---|---|---|
| Cholesterol | 56.62mg | 19% | |
| Sodium | 322.74mg | 13% | |
| Potassium | 532.62mg | 11% | |
| Total Carbs | 103.64g | 35% | |
| Sugars | 10.21g | 41% | |
| Dietary Fiber | 10.2g | 41% | |
| Protein | 29.21g | 58% | |
| Vitamin C | 25.5mg | 42% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 4.4mg | 24% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 201.89 Kcal (845 kJ) | ||
| Calories from fat | 57.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 37% | |
|---|---|---|---|
| Cholesterol | 15.07mg | 19% | |
| Sodium | 85.9mg | 13% | |
| Potassium | 141.76mg | 11% | |
| Total Carbs | 27.58g | 35% | |
| Sugars | 2.72g | 41% | |
| Dietary Fiber | 2.72g | 41% | |
| Protein | 7.77g | 58% | |
| Vitamin C | 6.8mg | 42% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 1.2mg | 24% | |
| Calcium | 25.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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