Fresh Ribbon Pasta

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Fresh Ribbon Pasta
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
604
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie604 kcal(29 %)
Protein24.55 g(25 %)
Fat17.89 g(15 %)
Carbohydrates91.55 g(61 %)
Sugar added0 g(0 %)
Roughage2.72 g(9 %)
Vitamin A203.5 mg(25,438 %)
Vitamin D0 μg(0 %)
Vitamin E1.81 mg(15 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂0.68 mg(62 %)
Niacin8.04 mg(67 %)
Vitamin B₆0.11 mg(8 %)
Folate423.06 μg(141 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.98 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12.27 mg(13 %)
Potassium469.65 mg(12 %)
Calcium213.32 mg(21 %)
Magnesium81.7 mg(27 %)
Iron4.99 mg(33 %)
Iodine0.3 μg(0 %)
Zinc2.08 mg(26 %)
Saturated fatty acids7.46 g
Cholesterol25.01 mg

Ingredients

for
4
Ingredients
16 ounces fresh Asparagus (rinsed and trimmed)
16 ounces fresh or uncooked ribbon pasta
2 tablespoons olive oil
4 scallions (sliced)
1 clove garlic (finely chopped)
¼ cup fresh Basil
1 cup Gorgonzola (crumbled)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
Gorgonzolaolive oilBasilgarlic

Preparation steps

1.
Break off tough ends of asparagus. Cut asparagus in half. Cook pasta per package instructions, or until al dente, adding asparagus during the last five minutes of cooking.
2.
Meanwhile, heat oil over medium-high heat in a skillet. Cook onions, garlic and basil until fragrant, about 3 to 5 minutes, stirring frequently. Reduce heat to medium. Add pasta, asparagus, and Gorgonzola cheese. Cook gently for about 3 minutes, or until cheese melts. Toss pasta until evenly coated.
3.
Season with pepper. Divide between plates. Serve.