Tagliatelle with Kale-Ham Sauce
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(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
734
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 734 cal. | (35 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 523.9 μg | (873 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,175 mg | (29 %) | ||
| Calcium | 487 mg | (49 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- ½ head Kale
- 1 onion
- 1 carrot
- 2 Beefsteak tomato
- 150 grams cooked ham
- 200 grams Whipped cream
- 100 milliliters milk
- 1 Tbsp vegetable oil
- 1 tsp Pastry flour
- salt
- peppers
- 80 grams freshly grated Parmesan
Preparation steps
1.
Cook the pasta in plenty of boiling salted water until al dente according to package directions.
2.
Rinse the kale, tear into bite-sized pieces and blanch in plenty of salted water for 2-3 minutes. Rinse with ice cold water and drain. Peel the onions, halve and cut into thin rings. Peel the carrot and cut into julienne strips. Rinse the tomatoes, remove the core and cut into small cubes. Cut the ham into strips. Heat the oil in a pan and sauté onions together with the carrot, add the ham and sprinkle with flour, pour in the milk while stirring, bring to a boil, add the kale, cream and the tomatoes, heat, and stir in half of the Parmesan. Drain the pasta, mix with the sauce and arrange on warmed plates. Serve sprinkled with Parmesan.
