Rosemary Lamb Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 688 cal. | (33 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 629 mg | (16 %) | ||
| Calcium | 342 mg | (34 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams green Tagliatelle
- 350 grams Lamb fillet
- 4 small, red onions
- 2 garlic cloves
- olive oil (extra virgin)
- 100 grams Parmesan (shaved)
- peppers (freshly ground)
- salt
- 2 tsps rosemary (finely chopped)
- 1 tsp thyme
- 150 milliliters Red wine
- 1 Tbsp butter
Preparation steps
Cut lamb into bite-sized pieces. Peel garlic and cut lengthwise into sticks. Season lamb with pepper and mix with 4 tablespoons of oil, rosemary, thyme and garlic and marinate for 2 hours.
Place meat and marinade in a pan and fry over medium heat for 7-10 minutes, stirring occasionally. Season with salt and remove meat from pan, set aside. Deglaze with wine, simmer for 1-2 minutes, strain through a sieve, then season to taste.
Peel onions and cut into thick columns. In a second pan, heat 1 tablespoon oil and cook onion. Season with salt and pepper.
Bring salted water to a boil and cook noodles until al dente, drain, reserving a bit of cooking water.
Combine pasta, butter and 2 tablespoons of reserved cooking liquid. Immediately distribute on plates and top with lamb and onions. Drizzle each serving with 1-2 tablespoons of sauce. Sprinkle with parmesan and serve immediately.
