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Ingredients
for
4
Stuffed Conchiglioni with Green Asparagus
25 min., ready in 45 min.
Time:
493
calories
Calories:
Health Score:
87 / 100
Ingredientsfor
- Ingredients
- 1 kilogram green Asparagus
- 6 garlic cloves
- 400 grams Conchiglie
- 1 yellow Bell pepper
- 1 red Bell pepper
- 1 shallot
- olive oil
- 1 Tbsp freshly chopped thyme
- 1 splash dry white wine
- salt
- freshly ground peppers
- Basil (for garnish)
Preparation
1.
Peel the bottom third of the asparagus, trim, and finely chop. Cook the Cochiglioni pasta in salted water until al dente. Rinse the bell peppers, cut in half, remove seeds and ribs and finely chop. Peel the shallot and chop finely. Sauté the asparagus together with pressed garlic cloves in hot oil, season with salt and pepper, cover and cook for 6-8 minutes. Add a little water to the pan if necessary.
2.
Sauté the vegetables together briefly in 2 tablespoons of hot oil, add thyme and deglaze with white wine. Remove from the heat and leave until done. Season with salt and pepper.
3.
To serve, drain the noodles and fill with the vegetables. Arrange on warmed plates and place asparagus on top. Garnish with basil leaves.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |