Asparagus Pasta
(3 votes)
(3 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
517
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 17.86 g | (18 %) | ||
| Fat | 16.27 g | (14 %) | ||
| Carbohydrates | 77.46 g | (52 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.36 g | (8 %) |
more nutritional values
| Vitamin A | 122.05 mg | (15,256 %) | ||
| Vitamin D | 0.05 μg | (0 %) | ||
| Vitamin E | 1.54 mg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 2.64 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 150.21 μg | (50 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 14.33 mg | (15 %) | ||
| Potassium | 505.7 mg | (13 %) | ||
| Calcium | 172.18 mg | (17 %) | ||
| Magnesium | 22.65 mg | (8 %) | ||
| Iron | 2.95 mg | (20 %) | ||
| Zinc | 1.07 mg | (13 %) | ||
| Saturated fatty acids | 3.28 g | |||
| Cholesterol | 6.8 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls Wild garlic
- 1 Tbsp lemon juice
- 40 grams grated Parmesan
- 50 milliliters olive oil
- salt
- peppers
- 1 tsp sugar
- 400 grams green Asparagus
- 350 grams Tagliatelle
- parsley (for garnish)
Preparation steps
1.
Rinse and pat dry the wild garlic. Chop the leaves coarsely and grind finely in a mortar. Add the lemon juice and parmesan to the mortar. Gradually pour in the olive oil until a creamy paste has formed. Season the pesto with salt and pepper.
2.
Rinse the asparagus, peel the bottom third and cut the tough ends. Cut the asparagus stalks with a vegetable peeler into thin slices. In a pan, bring salt water and sugar to a boil. Blanch the asparagus for 1-2 minutes and drain.
3.
Cook the pasta in boiling salt water until al dente. Immediately mix the hot pasta with the pesto. Stir in the asparagus strips.
4.
Serve the pasta garnished with parsley.
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