Tagliatelle with Asparagus Puree
One serving already provides one third of the recommended daily intake of folic acid. It is one of the most important B vitamins, especially for pregnant women. This is because it protects the unborn child from defects of the nervous system and heart malformations.
If possible, use wholemeal ribbon noodles. These contain more fibre and are a real intestinal flatterer.
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 491 mg | (12 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 18 mg |
Ingredients
- Ingredients
- 500 grams green Asparagus
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- peppers
- ½ tsp brown sugar
- 150 milliliters Vegetable broth
- 100 grams Tagliatelle
- 80 grams Feta
- 6 stalks parsley
- ½ Lime
Preparation steps
Rinse and dry asparagus, peel lower third of spears if desired, cut off woody ends then cut asparagus into pieces.
Peel garlic and chop finely.
Heat oil in a non-stick skillet. Sauté garlic and asparagus for about 5 minutes, then season with salt, pepper and sugar. Remove and set aside 2 tablespoons chopped asparagus.
Pour hot broth into skillet and cook asparagus over medium heat for about 8 minutes.
Meanwhile, cook pasta in a pot of boiling salted water until al dente according to package instructions.
Crumble feta cheese.
Rinse parsley, shake dry, pluck off leaves and chop coarsely.
Drain pasta, reserving 1-2 tablespoons cooking water. Drain well.
Squeeze juice from lime half.
Pour asparagus and cooking broth with about 5 tablespoons of pasta water into a high vessel and puree with an immersion blender. Season with salt, pepper and lime juice. Toss pasta with puree and serve topped with reserved asparagus pieces and the feta cheese and parsley.