Linguine with Asparagus
Linguine with Asparagus - Creamy spring 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 offers consumers guidance on 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..
Basil is a benefit for the stomach: essential oils and tannins help with flatulence, stomach pressure as well as cramps.
Instead of asparagus, you can use other green vegetables for the sauce, for example broccoli, spinach or kale.
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.3 g | (51 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 45.7 μg | (76 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 18 ozs Asparagus
- salt
- 1 organic lemon
- 1 bunch Basil
- 18 ozs wholewheat tagliatelles (Linguine)
- 1 ½ ozs butter
- 7 ozs Heavy cream
- white peppers
- Nutmeg
- 1 ¾ ozs Pumpkin seed (2 TBSP.)
Preparation steps
Wash the asparagus, cut off the woody ends and if needed peel the lower third of the spears. Cut spears diagonally into pieces about 1 inch long. Cook in boiling salted water for 5-6 minutes. Then rinse, drain, and set aside.
Meanwhile, rinse lemon in hot water, rub dry, grate 1-2 tsp peel and squeeze juice from 1 lemon half (use remaining half elsewhere).
Wash basil, pat dry and pluck leaves. Cook linguine according to package directions in plenty of boiling salted water until al dente.
In the meantime, melt butter in a large frying pan over low heat for 2 minutes. Add lemon zest and juice, bring to a boil briefly, and whisk in cream. Bring to a boil and simmer sauce over medium heat, stirring until creamy. Season with salt, pepper, and freshly grated nutmeg.
Drain the linguine in a sieve, reserving some of the cooking water. Immediately mix with lemon sauce, basil and asparagus and heat briefly. Add salt and pepper, stir in 1-2 tablespoons of the cooking water if needed. Roughly chop the pumpkin seeds. Arrange pasta on plates and decorate with seeds.
