Green Pasta Primavera
This tasty pasta dish is modeled after the Italian "pasta alla primavera" and is packed with vitamins, folic acid and iron, among other nutrients.
Young spinach is particularly delicious in this dish. Add the leaves to the sauce about 2 minutes before you're done cooking.
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 337 mg | (34 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 ozs Spinach (frozen)
- 1 garlic clove
- 3 shallots
- 7 ozs green Asparagus
- 3 sprigs mint
- 3 ozs Parmesan (wedge)
- 12 ozs narrow Tagliatelle (or other similar pasta)
- salt
- 2 Tbsps olive oil
- 4 ozs Peas (frozen)
- ¼ cup Heavy cream
- peppers
Preparation steps
Thaw spinach according to package instructions, squeeze excess liquid and chop finely.
While spinach thaws, peel garlic and shallots and chop finely. Rinse asparagus, peel lower third, and remove woody ends. Cut asparagus diagonally into 1-inch long pieces.
Rinse mint, shake dry, pluck leaves and chop roughly with a large knife. Finely grate Parmesan. Cook pasta according to package directions in plenty of boiling salted water until al dente.
Meanwhile heat oil in a pot and sauté garlic and shallots until translucent.
Add asparagus pieces, chopped spinach and peas and sauté for 1-2 minutes. Pour in cream, season with salt and pepper and cook over medium heat for 3-4 minutes.
Drain pasta in a sieve, saving approximately 1/3 cup cooking water. Mix pasta and reserved cooking water with vegetables in a large bowl. Serve sprinkled with Parmesan and mint.