Whole Wheat Pasta with Asparagus and Racicchio
Nutritional values
(Percentage of daily recommendation)
| Calorie | 644 cal. | (31 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.2 g | (61 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 119.6 μg | (199 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 358 μg | (119 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,307 mg | (33 %) | ||
| Calcium | 378 mg | (38 %) | ||
| Magnesium | 212 mg | (71 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams green Asparagus
- 2 garlic cloves
- 50 grams Gruyere
- salt
- peppers (from the mill)
- 200 grams Whole Grain Pasta (i.e penne)
- 2 Tbsps olive oil
- 1 Tbsp chopped almonds
- 1 Tbsp soy sauce
- 1 small Radicchio
- 1 Tbsp White vinegar
- 1 Tbsp Fruit Vinegar
- 1 Tbsp chopped parsley
Preparation steps
Rinse the asparagus, cut off ends and cut the asparagus diagonally into 2-3 cm (approximately 1 inch) long pieces. Peel garlic and chop finely. Cut the cheese into small cubes.
Cook pasta in salted water until al dente and drain. Heat 1 tablespoon of oil in a pan and fry the asparagus pieces and almonds while stirring for about 8-10 minutes. Add the garlic and soy sauce. Add the noodles and let cook for another 2 minutes. Sprinkle the cheese on the cooked pasta and vegetable mixture. Allow the cheese to melt over low heat.
Rinse radicchio and separate into leaves. Transfer radicchio to plates and drizzle with the remaining olive oil and vinegar. Sprinkle with salt and parsley.
To serve: Place the pasta and vegetable mixture on top of the radicchio.
