Tagliatelle with Creamy Sauce and Arugula
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
777
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 777 cal. | (37 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 673 mg | (17 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- 250 grams Prosciutto
- 1 garlic clove
- 2 Tbsps olive oil
- 250 milliliters Whipped cream
- freshly ground peppers
- 40 grams Arugula
Preparation steps
1.
Cook pasta in boiling salted water until al dente.
2.
Cut ham into 2 cm (approximately 3/4 inch) wide strips and then into 3 cm (approximately 1 inch) long pieces. Peel garlic and chop finely. Heat 2 tablespoons of olive oil in a pan and saute garlic for a few seconds. Add ham and saute for 1-2 minutes. Add cream and season with salt and pepper, simmer for 5-7 minutes, stirring.
3.
Rinse and spin dry arugula.
4.
Drain pasta and add to the sauce, toss well and arrange on warmed plates. Garnish with arugula and season with freshly ground pepper. Serve.
