Tagliatelle with Crayfish Tails
Tagliatelle with Crayfish Tails - Pasta with Mediterranean flavors - great to serve to guests!
Healthy, because
Even smarter
Nutritional values
Hot pan for the nutrition-conscious: Crayfish meat is rich in protein, but low in fat and calories. The fennel shines with essential oils that are good for the stomach, and the noodles provide satiating carbohydrates.
Did you catch a fennel bulb with a delicate green? If so, you can chop it finely and then add it to the pasta together with the spring onions.
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 117 mg |
Ingredients
- Ingredients
- 1 large Fennel bulb (about 350 grams)
- 5 ozs crayfish (peeled and thawed)
- ½ red chili pepper
- 2 scallions
- 1 lemon
- 7 ozs Tagliatelle (or other pasta)
- salt
- 2 Tbsps olive oil
- 1 tsp sugar
- peppers
Kitchen utensils
Preparation steps
Rinse fennel, drain, halve lengthwise and cut into thin strips.
Drain crayfish tails.
Rinse chile pepper and pat dry. Cut in half, remove seeds and cut into thin slices.
Rinse scallions and cut into thin slices.
Rinse lemon in hot water, wipe dry and cut in half. Juice half of the lemon and measure out 2 tablespoons of lemon juice. Cut the other half of the lemon into wedges and set aside.
Mix lemon juice and chile in a shallow bowl. Add crayfish tails and stir to coat. Let marinate for 20 minutes. Meanwhile, bring salted water to a boil in a pot.
Cook pasta in a pot of boiling salted water according to package directions until al dente. Reserve 1/2 cup of the pasta water.
While the pasta is cooking, heat oil in a large skillet over medium heat. Cook fennel, stirring frequently, for about 5 minutes. Sprinkle with sugar and cook for another 2-3 minutes.
Add crayfish with marinade, reserved pasta water and the drained pasta to the fennel. Cook over high heat, stirring constantly, for 2-3 minutes.
Season with salt and pepper. Garnish with scallions and lemon wedges. Serve immediately.
