Green Tagiatelle with Vegetable Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.4 g | (45 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 69.1 μg | (115 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,169 mg | (29 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams green Tagliatelle
- 2 carrots
- 1 Celery
- 1 onion
- ½ Red Bell pepper
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- olive oil (Extra-virgin)
- butter
- 200 grams Whipped cream
- 1 Tbsp Parmesan (freshly grated)
Preparation steps
Peel carrots and cut them into small pieces. Rinse the celery and cut into small pieces. Peel the onion and chop finely. Seed the bell pepper and cut into small pieces. Place in all vegetables on a large wooden board and chop as finely as possible.
Heat 1 tablespoon butter and 1 tablespoon oil in a pan and sauté the vegetables while stirring for about 1 minute. Season with salt and pepper and remove from heat.
In the meantime, cook tagliatelle until al dente in boiling salted water.
Heat 2 tablespoons of butter in a small pan and add the cream. Simmer over low heat until reduced by about half, stirring constantly. Stir in Parmesan and season with salt, pepper and nutmeg.
Drain tagliatelle, add to the pan and mix with the vegetables. Then spread on warmed plates and top each serving with 1-2 tablespoons of the cream sauce.
