Tagliatelle with Asparagus and Cream Sauce

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Tagliatelle with Asparagus and Cream Sauce
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
579
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie579 cal.(28 %)
Protein16 g(16 %)
Fat22 g(19 %)
Carbohydrates77 g(51 %)
Sugar added2 g(8 %)
Roughage6.6 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E3 mg(25 %)
Vitamin K36.9 μg(62 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.3 mg(21 %)
Folate130 μg(43 %)
Pantothenic acid1 mg(17 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C26 mg(27 %)
Potassium483 mg(12 %)
Calcium89 mg(9 %)
Magnesium81 mg(27 %)
Iron2.3 mg(15 %)
Iodine9 μg(5 %)
Zinc2.1 mg(26 %)
Saturated fatty acids10.4 g
Uric acid84 mg
Cholesterol42 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
350 grams Asparagus (white and green)
1 organic lemon
1 garlic clove
1 shallot
400 grams Tagliatelle
salt
2 Tbsps olive oil
½ Tbsp sugar
200 milliliters Whipped cream
1 splash Prosecco
How healthy are the main ingredients?
Whipped creamolive oilsugarlemongarlic cloveshallot

Preparation steps

1.

Rinse both types of asparagus and drain thoroughly. Remove the tough woody ends of the asparagus. Peel the white asparagus. Shave the asparagus thinly with a mandoline.

2.

Rinse the lemon in hot water and pat dry. Finely grate the zest, and squeeze the juice from the lemon. Peel and finely dice the shallot and garlic.

3.

Cook the tagliatelle in boiling salted water until al dente. Add the asparagus during the last 2 minutes of cook time. 

4.

Heat the oil in a pan, and sauté the garlic and shallots for 2-3 minutes. Sprinkle the sugar into the pan, and stir until it dissolves. Deglaze with the lemon juice and the cream. Simmer gently for 5 minutes. Remove from the heat, and mix in the prosecco. Place back on the heat briefly, season to taste with salt and pepper, and cook until heated through.

5.

Drain the tagliatelle and asparagus. Place both onto plates, top with 3 quenelles each of ricotta cheese, and top with the sauce and lemon zest.

6.

Garnish with oregano and diced red pepper, and serve.