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Spring Bow-tie Pasta

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Spring Bow-tie Pasta
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
641
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie641 kcal(31 %)
Protein21.3 g(22 %)
Fat28.37 g(24 %)
Carbohydrates78.49 g(52 %)
Sugar added0 g(0 %)
Roughage3.59 g(12 %)
Vitamin A429.19 mg(53,649 %)
Vitamin D0.86 μg(4 %)
Vitamin E1.53 mg(13 %)
Vitamin B₁0.64 mg(64 %)
Vitamin B₂0.49 mg(45 %)
Niacin9.07 mg(76 %)
Vitamin B₆0.29 mg(21 %)
Folate169.36 μg(56 %)
Pantothenic acid1.07 mg(18 %)
Biotin1.08 μg(2 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C18.59 mg(20 %)
Potassium376.22 mg(9 %)
Calcium101.83 mg(10 %)
Magnesium114.3 mg(38 %)
Iron4.71 mg(31 %)
Iodine8.94 μg(4 %)
Zinc3.15 mg(39 %)
Saturated fatty acids15.81 g
Cholesterol109.4 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 ½ cups
green Asparagus (cut into long slices, woody end removed)
2 tablespoons
2 tablespoons
8 cups
1
Garlic clove (crushed)
1
organic lemon (sliced)
12
King prawn (peeled, entrails removed)
cup
cream (at least 30% fat)
1.333 cups
frozen peas

Preparation steps

1.
Cook the asparagus in salt water with the lemon juice and 1 tbsp butter.
2.
Cook the pasta in salted water until al dente.
3.
Fry the garlic and the lemon slices in the remaining butter and add the prawns. Fry for 2-3 min until the lemons turn brown. Remove the lemon slices, deglaze with the cream and add the peas. Cook for 3-4 min, add the asparagus and season with salt and ground black pepper.
4.
Drain the pasta and stir into the pan. Arrange on plates garnished with the lemons and the chives.