Ribbon Pasta with Asparagus
Ribbon Pasta with Asparagus - Enjoy white asparagus
Healthy, because
Even smarter
Nutritional values
Asparagus provides plenty of potassium and asparagine. The combination of both substances has a draining effect and stimulates digestion. Asparagus is also loaded with folic acid, which helps the body produce and maintain new cells.
This quick pasta dish tastes great with green asparagus, which are thinner and slightly more hearty than white asparagus.
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 52.4 μg | (87 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 496 mg | (12 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 9 ozs white or green Asparagus
- salt
- 1 Organic orange
- 2 shallots
- 4 sprigs Chervil
- 2 Tbsps vegetable oil
- ½ cup dry white wine (or vegetable broth)
- ¾ cup Soy creamer
- peppers
- 5 ozs green Tagliatelle
Kitchen utensils
Preparation steps
Rinse asparagus and trim the woody ends.
Cut asparagus into pieces, about 3 cm (approximately 1 inch) long. Add to a pot filled with a little boiling salted water, cover and cook until crisp-tender, about 4 minutes. Drain, rinse under cold water and drain well. Set aside.
Rinse orange in hot water, wipe dry and finely grate zest. With a sharp knife, remove all the bitter white pith and cut between membranes to remove whole segments. Coarsely chop the orange segments.
Peel shallots and very finely chop. Rinse chervil, shake dry, pluck leaves and coarsely chop.
Heat the oil in a pan and sauté shallots until translucent, 1-2 minutes. Add asparagus and cook until tender, about 2 minutes.
Pour in white wine, then the soy creamer.
Add orange pieces and zest. Season with salt and pepper and simmer over low heat, covered, until heated through, 5-6 minutes.
Meanwhile, cook the pasta in a pot of boiling salted water until al dente according to package instructions. Drain well. Toss with the sauce, season with salt and pepper and serve with chervil.
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