Butterfly Pasta with Shrimp and Asparagus

0
Average: 0 (0 votes)
(0 votes)
Butterfly Pasta with Shrimp and Asparagus
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
565
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie565 cal.(27 %)
Protein31 g(32 %)
Fat17 g(15 %)
Carbohydrates71 g(47 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.7 μg(4 %)
Vitamin E6.1 mg(51 %)
Vitamin K63.9 μg(107 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin11.4 mg(95 %)
Vitamin B₆0.4 mg(29 %)
Folate218 μg(73 %)
Pantothenic acid1.5 mg(25 %)
Biotin7 μg(16 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C41 mg(43 %)
Potassium749 mg(19 %)
Calcium153 mg(15 %)
Magnesium141 mg(47 %)
Iron3.3 mg(22 %)
Iodine80 μg(40 %)
Zinc4 mg(50 %)
Saturated fatty acids9.3 g
Uric acid229 mg
Cholesterol139 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
350 grams Farfalle
150 grams Frozen pea
1 lemon
300 grams shrimp (frozen, ready to cook)
2 Tbsps butter
100 grams Whipped cream
500 grams green Asparagus
salt
peppers
How healthy are the main ingredients?
Whipped creamlemonsalt

Preparation steps

1.

Cook pasta until al dente according to package instructions in plenty of boiling salted water. Thaw the peas and shrimp. Rinse the asparagus, remove the woody ends and cut lengthwise into strips. Cut the lemon into 8 thin slices, then squeeze out the juice from the rest.

2.

Heat the butter in a pan and sauté the lemon slices along with the asparagus. Add the peas and shrimp and sauté briefly. Remove the lemon slices, pour in the cream and heat through. Season with salt and pepper. Drain the pasta, mix in all the ingredients and arrange on 4 plates. Garnish with lemon slices and serve sprinkled with lemon juice.