Scallop and Asparagus Tagliatelle with Zucchini Blossoms
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
508
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 51.5 μg | (86 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 130 μg | (65 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 423 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- 8 Zucchini flower
- 1 shallot
- 1 garlic clove
- 2 centimeters fresh ginger
- 1 Tbsp olive oil
- 400 grams Tagliatelle
- salt
- 8 Scallop (trimmed)
- 1 splash dry white wine
- 2 Tbsps Orange juice
- freshly ground peppers
- 1 Tbsp butter
Preparation steps
1.
Peel the asparagus and cut into 2-3 cm (approximately 3/4-1 inch) long pieces. Rinse the zucchini blossoms, remove the pistols and stamens and pat dry. Peel the shallot, garlic and ginger and chop finely. Heat the oil in a large frying pan and sauté the asparagus for about 5 minutes.
2.
Cook the pasta in salted boiling water until al dente.
3.
Add the ginger, shallots and garlic to the asparagus and sauté for about 2 minutes. Rinse the scallops, pat dry and cut into thirds horizontally. Add to the pan and sear on both sides. Add the blossoms and cook briefly. Deglaze with the wine and orange juice, season with salt and pepper, add the drained pasta and butter and toss to combine.
4.
Transfer to serving bowls to serve.
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