Asparagus and Pancetta Linguine
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 271 mg | (7 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 16 ozs fresh Asparagus (rinsed; woody bottoms trimmed)
- extra virgin olive oil
- 12 slices Pancetta (thinly sliced into small strips)
- 16 ozs fresh, egg Tagliatelle
- ¼ cup grated Parmesan (plus extra to serve)
- fresh thyme (finely chopped)
- Sea salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Heat a little olive oil in a wide skillet and gently cook the pancetta.
2.
Cook the tagliatelle in a large pot of boiling salted water, according to package instructions. Add the asparagus spears for the last 2 minutes of cooking time.
3.
Drain the pasta, reserving a cup of the cooking liquid. Toss pasta and asparagus with the pancetta.
4.
Stir in the Parmesan cheese and season with thyme, salt and pepper. If needed add a little of the cooking liquid to the pasta. Serve with the last of the Parmesan sprinkled on top.
