Creamy Tagliatelle with Lobster
Creamy Tagliatelle with Lobster - Healthier version of a classic
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Nutrition Society (DGE) have provided this recipe with the logo "Recommended by IN FORM". This logo provides guidance to consumers for a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here.
Crustaceans contain a high level of fluorine. This is needed for the hardening of bones and teeth.
If you like, you can also enjoy the creamy vegetable ragout with other side dishes, such as whole grain rice, quinoa, millet or potatoes.
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.5 g | (55 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 50.8 μg | (85 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 896 mg | (22 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 118 mg |
Ingredients
- Ingredients
- 14 ozs white or green Asparagus
- 9 ozs carrots
- 5 ozs Snow peas
- 2 scallions
- salt
- 1 oz butter (2 tablespoons; room temperature)
- 1 ¼ ozs Whole Grain Spelt Flour (2 TBSP.)
- 4 ozs milk (whole)
- 2 Tbsps lemon juice
- peppers
- Nutmeg
- 9 ozs cooked Lobster meat ( or cooked peeled shrimp or crayfish)
- 14 ozs Whole wheat tagliatelle
Preparation steps
Peel asparagus, wash, cut off woody ends, cut asparagus into pieces about 2 inches long. Peel carrots and cut diagonally into slices. Clean sugar snap peas, wash, and cut diagonally into strips. Clean spring onions, wash, and cut diagonally into rings.
First cook the asparagus in boiling salted water over low heat for 5 minutes. Then add carrots and cook for 3 minutes. Finally, add the sugar snap peas and cook for 2 minutes. Then drain everything, reserving the broth. Rinse vegetables in cold water and drain.
In a saucepan, melt the butter and dust with flour while stirring. Pour 12 ounces vegetable stock with milk to the butter-flour mixture (roux) and simmer over low heat for 7 minutes, stirring until creamy. Season with lemon juice, salt, pepper, and 1 pinch of freshly grated nutmeg.
Meanwhile, cook tagliatelle according to package directions in plenty of boiling salted water. Heat vegetables and crawfish or lobster in sauce for 3 minutes. Drain pasta, drain, and serve with crab-vegetable sauce. Sprinkle with spring onions.
