Tagliatelle with Asparagus and Sun-Dried Tomatoes

Tagliatelle with Asparagus and Sun-Dried Tomatoes 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Sauté the shallots in olive oil with chili.

Join the sundried tomatoes, asparagus into chunks, salt, pepper and seasoning until fluffy.

Combine the Arugula and chopped noodles cooked al dente; Add a tbsp of its cooking water, sauté over high heat and finish with Parmesan cheese.

Serve immediately.

Calories calculation

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Cheese parmesan (374)
Arugula salad (10)
Olive oil extra virgin (700)
Type pasta nests of tagliatelle (1309)
Pepper (1)
Chili (3)
Sundried tomatoes (192)
Salt (1)
Shallot (10)

Calories amount per person:

666

Ingredients and dosing for 4 persons

350 g of type pasta nests of tagliatelle
300 g of boiled asparagus
1 shallot
1 bunch of arugula salad
1 chili
12 sundried tomatoes
Cheese parmesan
Olive oil extra virgin
Salt
Pepper

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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