Photo: Ernest Porzi
Spring vegetable tagliatelle with lemon & chive sauce
7 ingredients
12 min
Serves 4
openrecipes
Put some spring into your pasta, with this fresh yet simple supper idea. It's on the table in under half an hour and is low-fat too
Estimated Nutrition (whole recipe, rough)
485
Calories
19g
Protein
36g
Fat
27g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g mixed spring vegetables such as green beans, asparagus , broad beans and peas
- 400g tagliatelle
- 1 lemon
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 3 tbsp snipped chives
- grated Parmesan (or vegetarian alternative), to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes