Pasta with Green Asparagus, Bacon and Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 832 cal. | (40 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 57.4 μg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 3 g |
Preparation steps
Rinse the thyme, shake dry and pluck the leaves from the branches. Drain the mozzarella. Cook the pasta in plenty of boiling salted water according to package directions until al dente and allow to drain.
In the meantime, rinse the green asparagus, cut off about 2 cm (approximately 1 inch) of woody stem and cut the asparagus spears diagonally. Brush the asparagus pieces with 3 tablespoons olive oil and broil on all sides in a grill pan, about 10 minutes total. Season with salt and pepper. After 5 minutes, add the bacon and cook until crisp on both sides.
Heat the remaining olive oil with the butter in a pan and tilt the pasta therein. Season with salt and pepper. Serve the pasta in deep dishes and top with bacon, asparagus and mozzarella. Garnish with thyme.
