Orecchiette with Asparagus-Pea Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 69.3 μg | (116 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 125 grams Peas (fresh or frozen)
- 500 grams green Asparagus
- 1 small Zucchini
- 1 organic lemon
- 1 red chili pepper
- 1 garlic clove
- 400 grams Orecchiette pasta
- salt
- 1 Tbsp olive oil
- 150 milliliters dry white wine
- freshly ground peppers
Preparation steps
For the asparagus-pea sauce: If using frozen peas, allow to thaw completely before use. Rinse the asparagus, remove the woody ends and cut into 6 cm (approximately 2 1/4 inch) long pieces. Rinse and trim the zucchini, and cut into 0.5 cm (approximately 1/8 inch) thick slices. Rinse the lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Rinse the chile pepper, halve lengthwise, remove seeds and white ribs, and finely chop. Peel and finely chop the garlic.
For the orecchiette: Cook the orecchiette in boiling salted water until al dente.
For the asparagus-pea sauce: Heat the oil in a large skillet. Add the chile and garlic, and cook until fragrant. Stir in the asparagus, and cook briefly. Add the wine and lemon juice, and simmer, covered, for 5 minutes. If necessary, add water. Stir in the peas and zucchini, and cook, covered, for another 5 minutes. Season with the lemon zest, salt and pepper to taste.
Drain the orecchiette. Toss the orecchiette with the asparagus-pea sauce, and serve immediately.
