Pasta with cream sauce, meat, and added vegetables, ready-to-heat
Common food
A convenient, ready-to-heat meal of pasta tossed in a rich, creamy sauce with savory meat and tender vegetables. The texture is soft and satisfying, with a balanced flavor profile of savory meat, creamy sauce, and mild vegetable notes. Nutritionally, it provides a moderate calorie count with a good balance of protein and carbohydrates for a quick meal.
Calorie split: 15% protein · 41% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, familiar flavors and the convenience of having a complete, satisfying meal ready in minutes. The creamy sauce and savory meat create a universally appealing taste that feels indulgent yet practical.
⚠️ Watch-outs & how to enjoy it better
The cream sauce can be high in saturated fat and sodium, which may be a concern for those watching their heart health or blood pressure. To mitigate this, pair it with a side of steamed greens or a fresh salad to add fiber and reduce the glycemic impact, and practice portion control by sticking to a single serving.
Key benefits
- Quick and convenient ready-to-heat meal
- Provides a balanced mix of protein, carbs, and fats
- Contains vegetables for added fiber and nutrients
- Moderate calorie content for a main dish
- Satisfying and filling texture
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The concept of cream-based pasta sauces is often attributed to Italian cuisine, but many popular versions like Alfredo were actually popularized and adapted in the United States.
Full nutrition (USDA data · scales with serving)
| Water | 68.0 g |
| Energy | 166 kcal |
| Protein | 6.0 g |
| Total lipid (fat) | 8.2 g |
| Carbohydrate, by difference | 16.7 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 0.84 g |
| Calcium, Ca | 26.0 mg |
| Iron, Fe | 0.91 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 66.0 mg |
| Potassium, K | 88.0 mg |
| Sodium, Na | 336 mg |
| Zinc, Zn | 0.92 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 16.7 ug |
| Vitamin C, total ascorbic acid | 4.1 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.13 mg |
| Niacin | 1.5 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 41.0 ug |
| Folic acid | 33.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 64.0 ug |
| Choline, total | 13.3 mg |
| Vitamin B-12 | 0.26 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 44.0 ug |
| Retinol | 40.0 ug |
| Carotene, beta | 37.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 9.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 50.0 ug |
| Vitamin E (alpha-tocopherol) | 0.52 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 2.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.4 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.46 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.63 g |
| Fatty acids, total monounsaturated | 2.4 g |
| MUFA 16:1 | 0.13 g |
| MUFA 18:1 | 2.3 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.92 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 20.0 mg |
FAQ
Is this a good source of protein?
With about 6g of protein per 100g, it provides a moderate amount, which can be enhanced by adding extra lean meat or legumes.
How does it fit into a balanced diet?
It can be part of a balanced diet when paired with vegetables and consumed in moderation, especially if you're mindful of the fat and sodium content.
Can I make it healthier at home?
Yes, you can use whole-grain pasta, lean meats, and a lighter cream sauce with Greek yogurt or milk to reduce fat and increase fiber.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.66 kcal/g · 14% calories from protein · 1.0 g fiber · 0.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.