Seasonal Kitchen

Pasta with Asparagus and Tomatoes

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Average: 4.7 (3 votes)
(3 votes)
Pasta with Asparagus and Tomatoes
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
453
calories
Calories

Healthy, because

Even smarter

Nutritional values

With its high potassium content, white asparagus helps to gently rid the body of excess stored water. It also contains a lot of stimulating zinc and folic acid, which is important for cell renewal and blood formation.

You can also make this spring-like pasta dish with green asparagus.

Would you like to prepare the food vegetarian or vegan? Just leave out the parmesan cheese and instead sprinkle the pasta with ground walnuts mixed with a teaspoon of yeast flakes.

1 serving contains
(Percentage of daily recommendation)
Calorie453 kcal(22 %)
Protein19 g(19 %)
Fat7 g(6 %)
Carbohydrates76 g(51 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.4 mg(37 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.3 mg(21 %)
Folate228 μg(76 %)
Pantothenic acid1.6 mg(27 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C47 mg(49 %)
Potassium708 mg(18 %)
Calcium193 mg(19 %)
Magnesium98 mg(33 %)
Iron3 mg(20 %)
Iodine21 μg(11 %)
Zinc2.9 mg(36 %)
Saturated fatty acids2.7 g
Uric acid109 mg
Cholesterol8 mg

Ingredients

for
4
Ingredients
800 grams white Asparagus
250 grams Cherry tomatoes
4 sprigs rosemary
400 grams Tagliatelle
salt
1 tablespoon olive oil
1 lemon
peppers
1 piece Parmesan (40 grams)
How healthy are the main ingredients?
Parmesanolive oilrosemarysaltlemon

Preparation steps

1.

Peel bottom third of asparagus and cut into bite-size pieces.

2.

Rinse and halve the tomatoes. Rinse rosemary and shake dry.

3.

Cook noodles in boiling salted water according to package directions until al dente. Drain and reserve 4 to 5 tablespoons pasta water.

4.

While the noodles cook, heat oil in a pan. Add asparagus and rosemary and sauté over medium heat for 10 minutes.

5.

Rinse and pat dry lemon, zest and juice. Add the lemon zest and tomatoes to the pan. Add pasta and pasta water, as necessary to moisten. Season with salt, pepper, and lemon juice to taste. Sprinkle with grated parmesan and serve.