Tagliatelle with Brussels Sprouts and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 802 cal. | (38 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 117.5 μg | (196 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 120 grams sliced Bacon
- 50 grams Yogurt (0.1% fat) (such as from goat's milk)
- lemon juice
- salt
- white peppers
- 300 grams Brussels sprouts
- 1 shallot
- 1 garlic clove
- 400 grams Tagliatelle
- 2 Tbsps olive oil
- 1 Tbsp dried rosemary
- 60 grams Parmesan
- 50 grams Seed (such as pumpkin and sunflower seeds)
Preparation steps
Cut the bacon into strips and cook in a dry skillet until crisp. Drain on paper towels. Season the yogurt with a dash of lemon juice, salt and pepper. Remove and discard the outer leaves of the Brussels sprouts. Then pull all the leaves apart. Peel and finely dice the shallot and garlic. Cook the tagliatelle according to package directions until al dente.
Heat the oil in a skillet and saute the shallots and garlic until translucent. Add the rosemary and the Brussels sprouts leaves and cook, stirring for about 2 minutes, season with salt and pepper. Drain the pasta and toss briefly in the pan with the shallot mixture. Divide the pasta among bowls, sprinkle the bacon over and grate the Parmesan for serving. Toast the seeds in a dry skillet, sprinkle over the pasta and serve.
