Strawberry Pasta Salad with Asparagus
Strawberry Pasta Salad with Asparagus - Two spring flavors united in a tasty dish!
Healthy, because
Even smarter
Nutritional values
Asparagus provides us with a good portion of folic acid - the B vitamin is involved in cell renewal and blood formation and is particularly important for pregnant women, as it can prevent malformations in the unborn child.
If you like, you can also prepare the dish with green asparagus - then you only have to peel the lower third of the stems and the cooking time is reduced to about 5 minutes. By the way, green asparagus contains even more folic acid than white asparagus.
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 137.2 μg | (229 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 362 μg | (121 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 949 mg | (24 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 36 ozs Asparagus
- salt
- 1 tsp butter
- 2 Tbsps lemon juice
- 1 stalk Leeks
- 18 ozs Strawberries
- ½ bunch mint
- 1 handful Sprout
- 9 ozs Tagliatelle
- peppers
- 2 Tbsps olive oil
- 4 Tbsps balsamic vinegar
Preparation steps
Peel asparagus and remove woody stems. Cook asparagus in salted boiling water with butter and lemon juice for 15-20 minutes.
Rinse leek and cut in diagonal slices. Rinse and halve strawberries. Rinse mint, shake dry and pluck leaves. Rinse and drain sprouts.
Cook pasta in salted boiling water until al dente.
Remove asparagus from water and set aside. Boil leek in the asparagus water for 5 minutes.
Drain the pasta and leek. Mix with mint, strawberries and sprouts.
Distribute asparagus among 4 plates, arrange salad on top and sprinkle with pepper. Drizzle everything with olive oil and balsamic vinegar and serve lukewarm.
