Tagliatelle
with asparagus and gorgonzola sauce
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(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
696
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Asparagus
- salt
- 1 bunch Basil
- 1 shallot
- 2 Tbsps butter
- 150 milliliters milk
- 100 milliliters Whipped cream
- 100 grams Gorgonzola
- freshly ground pepper
- lemon juice (as desired)
- 500 grams Tagliatelle
Preparation steps
1.
Trim the bottom third of the asparagus and cut asparagus into bite-size pieces. Boil in salted water for about 5 minutes, drain, cool in ice water and drain again.
2.
Rinse the basil, shake dry, reserve some sprigs for garnish, pluck the remaining leaves and finely chop. Peel shallots and chop finely. Heat butter in a pan and saute the shallot until tender.
3.
Combine the basil, milk and cream and bring to a simmer. Stir in the gorgonzola and whisk until dissolved. Season with salt, pepper and lemon juice. Stir the asparagus into the sauce and heat briefly.
4.
Cook tagliatelle in plenty of salted water according to the package instructions until al dente. Drain the pasta and mix with the asparagus sauce. Serve garnished with basil.
