Tagliatelle with Green Vegetables

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Tagliatelle with Green Vegetables
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Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
584
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie584 cal.(28 %)
Protein19 g(19 %)
Fat14 g(12 %)
Carbohydrates93 g(62 %)
Sugar added0 g(0 %)
Roughage9.9 g(33 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.8 mg(7 %)
Vitamin K22.2 μg(37 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin7 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate89 μg(30 %)
Pantothenic acid1.3 mg(22 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C53 mg(56 %)
Potassium537 mg(13 %)
Calcium54 mg(5 %)
Magnesium92 mg(31 %)
Iron2.9 mg(19 %)
Iodine3 μg(2 %)
Zinc2.2 mg(28 %)
Saturated fatty acids8.4 g
Uric acid151 mg
Cholesterol33 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
250 grams Romanesco broccoli
salt
100 grams Snow peas
4 Tbsps butter
50 grams shelled peas
grated zest of 1 lemons
freshly ground pepper
500 grams wide Tagliatelle
Basil (for garnish)
How healthy are the main ingredients?
Romanesco broccoliSnow peasaltlemonBasil

Preparation steps

1.

Rinse the Romanesco and divide into florets. Cook in a pot of boiling salted water for 8-10 minutes. Rinse under cold water and drain well. Remove the strings from the snow peas and blanch in a pot of boiling salted water for 1 minute. Drain, rinse under cold water and drain well. 

Heat the butter in a pan, add the Romanesco, snow peas and peas and cook, stirring occasionally for 2-3 minutes. Add the lemon zest, season with salt and pepper.

Cook the pasta according to package directions until al dente. Drain the pasta, toss with the vegetables and sereve.