Naturally Ella · by Erin Alderson
Pea Pasta with Goat Cheese Sauce
NUTRITION · PER SERVING20M COOK
CAL 36%·PRO 78%
CARBS 89G49% OF CAL
17G FIBER58G OTHER13G TOTAL SUGAR
FAT 26G33% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine tossed with a silky goat cheese sauce enriched with fresh peas, basil, and milk. Light yet creamy, this elegant pasta celebrates fresh spring ingredients.
mainitalianpasta🍲 stockpot🍳 skillet🌀 blendervegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 6 ounces whole-wheat fettuccine
- 2 teaspoons olive oil
- 5 scallions, diced through the green part
- 2 cups peas
- 2 tablespoons fresh basil, plus extra for topping
- 4 ounces soft goat cheese, at room temperature
- 1/4 cup whole milk
- 1/2 cup shredded Parmesan (see note)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 20M
CAL 36%·PRO 78%
CARBS 89G49% OF CAL
17G FIBER58G OTHER13G TOTAL SUGAR
FAT 26G33% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 629mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 883mg
- Calcium
- 445mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 629MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.