Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
414
Calories
54g
Protein
7g
Fat
35g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salad | not in our table | 0 |
| Cocktail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 package spaghetti
- 1 bag frozen peas and carrots
- 1/2 pound cooked salad or cocktail shrimp
- Dill Caper Dressing
- 3/4 cup mayonnaise
- 3/4 cup sour cream or yogurt
- 1 to 2 tablespoons capers
- 4 scallions, chopped
- 1 to 2 teaspoons dill weed
- =
Directions
1
Break spaghetti in half.
2
Cook until tender.
3
Rinse and drain.
4
Rinse peas and carrots under hot water until defrosted.
5
Drain, chill.
6
Salt and pepper, to taste.
7
Mix pasta, peas and carrots and dressing.
8
Garnish with shrimp and parsley.
Recipe sourced from
fandom