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Recipe by Emporion
The Penne with Asparagus recipe is a simple but tasty first course, perfect for spring. The asparagus gives the dish a fresh and delicate flavor, while the grated Parmigiano cheese and cream add creaminess. An excellent vegetarian option!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Clean the asparagus, steam-boil them and chop them
Step 2 of 4: Brown them in a terracotta casserole with the butter, a few tablespoons of oil, a little salt and pepper
Step 3 of 4: Add about 20 cl of cream and boil for a few minutes
Step 4 of 4: Dress the drained pasta with the asparagus sauce, adding the Parmesan and a little pepper
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving293 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,423 kJ579 kcal | 828 kJ198 kcal |
| Fat | 19.13 g | 6.54 g |
| of which saturated fatty acids | 11.06 g | 3.78 g |
| Carbohydrates | 77.89 g | 26.63 g |
| of which sugars | 8.89 g | 3.04 g |
| Fibre | 5.32 g | 1.82 g |
| Protein | 22.41 g | 7.66 g |
| Salt | 0.23 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
