Pasta with Vegetables
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 607 kcal | (29 %) | ||
| Protein | 21.1 g | (22 %) | ||
| Fat | 17.3 g | (15 %) | ||
| Carbohydrates | 90 g | (60 %) |
Ingredients
- Ingredients
- 250 grams green Asparagus
- salt
- 50 grams dried Tomatoes
- 125 milliliters white wine
- 1 garlic clove
- 1 small, green chili pepper
- 1 onion
- 4 Tbsps olive oil
- freshly ground pepper
- 500 grams Tagliatelle
- 4 stalks parsley
- 40 grams Parmesan
Preparation steps
Cut off the bottom third of the asparagus, peel and cut into pieces. Blanch the asparagus in boiling salt water for about 5 minutes, rinse in cold water and drain well.
Cut the tomatoes into small pieces. Place the tomatoes into a saucepan, pour in the white wine and simmer over low heat until the wine has mostly evaporated.
Peel and slice the garlic. Cut the chile pepper lengthwise, rinse, remove the seeds and dice. Peel and dice the onion. Heat the olive oil. Saute the onion and garlic. Add the tomatoes and chile. Saute for about 5 minutes. Add the asparagus, saute briefly and season with salt and pepper.
Cook the pasta in boiling salt water until al dente. Rinse the parsley, shake dry and pluck the leaves. Grate the parmesan. Drain the pasta well. Mix the vegetable mixture with the parsely and fold into the pasta. Serve sprinkled with parmesan.
