Tagliatelle With Asparagus Spears Recipe

Summary

Difficulty LevelBit DifficultHealth IndexAverage
CuisineCourse
VegetarianMain Ingredient

Ingredients

 Tagliatelle14 Ounce (400 Gram)
 Boiling water2 Cup (32 tbs) (Adjust Quantity As Needed)
 Salt To Taste
 Oil1 Teaspoon
 Single light cream1⁄4 Pint (2/3 Cup / 150 Milliliter)
 Asparagus spears14 Ounce (3 Cups / 400 Gram, Freshly Cooked / Canned)
 Grated parmesan cheese1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1924 Calories from Fat 460

% Daily Value*

Total Fat 52 g79.9%

Saturated Fat 26.5 g132.3%

Trans Fat 0 g

Cholesterol 146.4 mg

Sodium 1353.8 mg56.4%

Total Carbohydrates 301 g100.5%

Dietary Fiber 13.8 g55.1%

Sugars 11.9 g

Protein 62 g123.4%

Vitamin A 63% Vitamin C 13.6%

Calcium 37.6% Iron 21.7%

*Based on a 2000 Calorie diet

Directions

Put the tagliatelle in a deep potand just cover with boiling water. Add a pinch of salt and a few drops of oil, cover and cook for 6 minutes. Set aside, covered.
Put the cream in a bowl and stir in the asparagus spears. Cook for 2 minutes.
Drain the pasta, pour over the sauce and serve with plenty of Parmesan cheese.
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