Spaghetti aux légumes du printemps
TM6 TM5 TM31

Spaghetti aux légumes du printemps

2.6 (7 ratings)

Ingredients

  • 50 g de parmesan, coupé en morceaux
  • 1200 g d'eau
  • ½ c. à café de sel, à ajuster en fonction des goûts
  • 150 g de petits pois frais
  • 150 g de carottes, coupées en rondelles
  • 150 g de navet, coupé en dés
  • 200 g de pâtes sèches, type spaghetti
  • 20 g de beurre
  • 20 g de pousses d'épinards frais

Nutrition
per 1 portion
Calories
1346.8 kJ / 319.3 kcal
Protein
14.3 g
Carbohydrates
42.8 g
Fat
9.8 g
Saturated Fat
5.3 g
Fibre
5.5 g
Sodium
456 mg

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