Pasta with Asparagus and Tomatoes
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.
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 83.1 μg | (139 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 708 mg | (18 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams white Asparagus
- 250 grams Cherry tomatoes
- 4 sprigs rosemary
- 400 grams Tagliatelle
- salt
- 1 Tbsp olive oil
- 1 lemon
- peppers
- 1 pc Parmesan (40 grams)
Preparation steps
Peel bottom third of asparagus and cut into bite-size pieces.
Rinse and halve the tomatoes. Rinse rosemary and shake dry.
Cook noodles in boiling salted water according to package directions until al dente. Drain and reserve 4 to 5 tablespoons pasta water.
While the noodles cook, heat oil in a pan. Add asparagus and rosemary and sauté over medium heat for 10 minutes.
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.
