Pasta with Asparagus
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
6160
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 6,160 cal. | (293 %) | ||
| Protein | 524.47 g | (535 %) | ||
| Fat | 386.45 g | (333 %) | ||
| Carbohydrates | 129.22 g | (86 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.59 g | (9 %) |
more nutritional values
| Vitamin A | 3,175.2 mg | (396,900 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 5.08 mg | (42 %) | ||
| Vitamin B₁ | 0.76 mg | (76 %) | ||
| Vitamin B₂ | 4.89 mg | (445 %) | ||
| Niacin | 110.22 mg | (919 %) | ||
| Vitamin B₆ | 1.41 mg | (101 %) | ||
| Folate | 287.02 μg | (96 %) | ||
| Pantothenic acid | 6.74 mg | (112 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 17.05 μg | (568 %) | ||
| Vitamin C | 9.97 mg | (10 %) | ||
| Potassium | 1,845.54 mg | (46 %) | ||
| Calcium | 16,926.1 mg | (1,693 %) | ||
| Magnesium | 645.84 mg | (215 %) | ||
| Iron | 14.8 mg | (99 %) | ||
| Zinc | 39.84 mg | (498 %) | ||
| Saturated fatty acids | 244.25 g | |||
| Cholesterol | 1,006.71 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- 500 grams Asparagus (green and white)
- 1 shallot
- 1 Tbsp butter
- 100 milliliters dry white wine
- 1 generous pinch Saffron
- 150 grams Crème fraiche
- freshly ground peppers
- 40 planed Parmesan
Preparation steps
1.
Boil tagliatelle in salted water until al dente. Remove bottom third of green asparagus and peel white asparagus completely. Cut asparagus into long thin slices. Boil white asparagus for about 3 minutes and green asparagus for about 1 minute at the end of cooking pasta. Drain pasta and asparagus, reserving 150 mL (approximately 5 ounces) of the water.
2.
Peel shallot and chop finely. Melt butter in a pan and sweat shallots. Deglaze pan with wine and add reserved pasta water. Simmer 2 to 3 minutes. Add saffron and stir in crème fraîche. Season with salt and pepper to taste. Add tagliatelle and asparagus to sauce mixture and heat through. Serve on plates.
3.
Garnish with Parmesan.
