Spring Bow-tie Pasta
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
2048
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,048 cal. | (98 %) | ||
| Protein | 96 g | (98 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 351 g | (234 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30.2 g | (101 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 121.8 μg | (203 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 513 μg | (171 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 2,017 mg | (50 %) | ||
| Calcium | 353 mg | (35 %) | ||
| Magnesium | 436 mg | (145 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 160 μg | (80 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 603 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ½ cups green Asparagus (cut into long slices, woody end removed)
- 2 Tbsps lemon juice
- 2 Tbsps butter
- 8 cups Farfalle
- 1 garlic clove (crushed)
- 1 organic lemon (sliced)
- 12 King prawn (peeled, entrails removed)
- ⅞ cup cream (at least 30% fat)
- 1.333 cups frozen peas
- Chives
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.
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