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Pasta with Asparagus Sauce
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 35 mins
Calories:
471
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 52.9 μg | (88 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- Sea salt
- 500 grams green Asparagus
- 1 shallot
- 1 garlic clove
- 3 Tbsps olive oil
- 350 milliliters Vegetable broth
- 1 handful Basil
- 2 Tbsps Crème fraiche
- peppers (from the mill)
Preparation steps
1.
Boil the spaghetti in salted water until al dente.
2.
Peel the bottom third of the asparagus and cut the stalks into pieces. Add the tops during the last 5 minutes of the pasta and allow to cook.
3.
Peel and dice the shallot and garlic. Sauté the shallot and garlic, then sauteé the asparagus in hot olive oil for 2-3 minutes. Deglaze with the broth and simmer for about 15 minutes. Pluck the basil leaves and add to the sauce. Puree everything in a blender. Pass through a sieve and stir in the crème fraîche.
4.
Season with salt and pepper. To serve: Toss the sauce with the drained pasta and garnish with asparagus tips.
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