Tagliatelle with Shrimp and Vegetables
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
567
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 62.6 μg | (104 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 854 mg | (21 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Beans (fresh or frozen green beans)
- 400 grams Tagliatelle
- salt
- 200 grams Asparagus (green)
- 200 grams Romanesco broccoli
- 1 lemon (juice)
- 3 Tbsps olive oil
- 1 tsp Dill (freshly chopped)
- 1 tsp parsley (freshly chopped)
- 1 tsp Basil (freshly chopped)
- peppers (freshly ground)
- 400 grams shrimp (ready to cook, peeled and deveined)
- 2 Tbsps Salmon caviar
- lemons (for garnish)
Preparation steps
1.
Thaw the green beans, if using frozen. Cook the pasta in plenty of boiling salted water until al dente. Reserve 1 cup of pasta water, then drain the pasta. Meanwhile rinse the vegetables and cut the asparagus lengthwise into slices and mince the Romanesco broccoli. Cook the vegetables in boiling salted water for about 5 minutes until al dente. Drain.
2.
Combine the lemon juice with 2 tablespoons of olive oil, the chopped herbs, salt and pepper, and the reserved pasta water. Mix with the noodles and vegetables. Saute the shrimp in the remaining oil for 4 minutes. Gently stir the caviar into the noodle and vegetable mixture. Arrange on plates and serve garnished with lemon slices.
