Chilli and Lemon Tagliatelle
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
306
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 176 mg | (4 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 18 ozs Tagliatelle
- salt
- peppers
- ¼ cup olive oil
- 1 Tbsp butter
- 4 red chili peppers
- 1 untreated lemon
- 1 cup Arugula (leaves, or spinach)
Preparation
Kitchen utensils
1 Small pot, 1 Baking sheet, 1 Bowl, 2 Small bowls, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Slotted spatula, 1 Parchment paper, 1 Oven rack
Preparation steps
1.
Wash the lemons in hot water, then dry and grate the lemon zest. Cut one lemon in half and squeeze out the juice. Cook the tagliatelle in boiling, salted water until al dente.
2.
In the meantime, wash, de-seed and finely chop the chilis. Wash and sort the rocket leaves, then leave to drain.
3.
Melt the butter in a skillet, sauté the lemon zest, then add the chili and the olive oil. Season to taste with salt and lemon juice. Drain the tagliatelle, then toss immediately in the lemon - butter sauce. Mix in the rocket leaves and serve on warmed plates. Sprinkle a little freshly milled pepper over the top before serving.
