Green Ribbon Pasta with Herbs and Creme Fraiche
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
816
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 816 cal. | (39 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 363 mg | (36 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Tagliatelle
- 3 garlic cloves
- 4 Tbsps chopped Hazelnuts
- 1 Tbsp thyme
- 2 tsps chopped rosemary
- 3 Tbsps olive oil
- 150 milliliters vegetable stock
- salt
- freshly ground peppers
- 50 grams Crème fraiche
- 100 grams cream cheese
- 50 grams freshly grated Parmesan
- 2 Tbsps finely chopped parsley
- 40 grams planed Parmesan
- fresh Fresh herbs (for garnish)
Preparation steps
1.
Cook the tagliatelle in plenty of salted water until al dente. Meanwhile, peel the garlic and chop finely. In a pan, heat the oil, add 2 tablespoons of nuts and the garlic, thyme and rosemary. Sauté for 1-2 minutes. Pour in stock and bring to a boil. Season with salt and pepper and simmer uncovered for about 5 minutes. Add crème fraîche, cream cheese and grated Parmesan cheese, remove from the heat, stir well and season to taste.
2.
Drain the tagliatelle, toss with the sauce, then arrange with the parsley and herb sauce on plates.
3.
Top with the remaining nuts, garnish with herbs and serve sprinkled with Parmesan.
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