Tagliatelle with Green Asparagus
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
768
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Asparagus (green)
- 200 grams Pancetta sliced, can substitute non-smoked bacon)
- olive oil (extra-virgin)
- 1 garlic clove (finely chopped)
- butter
- salt
- peppers (white)
- lemons (juice)
- 400 grams Tagliatelle
Preparation steps
1.
Rinse asparagus, remove the tough ends and cut into about 3 cm (approximately 1-inch) long pieces. Blanche in plenty of salted water for about 6-8 minutes. Drain. Slice the pancetta into wide strips.
2.
Heat 3 tablespoons oil in a skillet and saute the garlic until golden. Add the asparagus and pancetta, and lightly saute in hot oil.
3.
Cook the tagliatelle in boiling salted water until al dente. Reserve 1 cup of cooking water and drain pasta. Stir together the pasta with 1 tablespoon butter, the cooking water, pepper, lemon juice, pancetta and asparagus. Arrange in shallow bowls and serve immediately.
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