Tagliatelle with Baby Artichokes
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
1051
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,051 cal. | (50 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 116 g | (77 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 103.7 g | (346 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 666 μg | (222 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 40.8 μg | (91 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 3,749 mg | (94 %) | ||
| Calcium | 692 mg | (69 %) | ||
| Magnesium | 341 mg | (114 %) | ||
| Iron | 17.2 mg | (115 %) | ||
| Iodine | 111 μg | (56 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 780 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 Artichoke
- 2 spring garlic cloves
- 2 shallots
- 2 Tbsps olive oil
- dry white wine
- 1 bay leaf
- fresh rosemary
- Iodized salt
- freshly ground Black pepper
- 1 tsp sugar
- 500 grams Tagliatelle
- 250 grams Feta
Preparation steps
1.
To prepare the artichokes: Remove the green outer leaves from the baby artichokes. Trim off the tops then carefully use a sharp knife to peel the stems and lower part of the hearts. Cut in half and scrape the choke out with a spoon. Rinse the garlic and peel. Peel the shallots and chop. Heat the oil in a large saucepan and sweat the shallots until soft. Deglaze with wine then add the garlic, artichokes, bay leaf, rosemary and sugar and season with salt and pepper. Reduce the heat and simmer for about 30 minutes.
2.
Meanwhile, cook the pasta in boiling salted water until al dente. Drain and toss with the artichokes. Arrange on serving plates. Halve the garlic bulbs and serve with the pasta. Crumble the cheese over the pasta to serve.
