A very tasty and colourful Spring pasta.
1 tbsp | olive oil | 15 mL | |
10 | asparagus, average size | 200 g | |
160 g | gluten free/wheat free fettuccine | ||
1 tbsp | butter, unsalted | 14 g | |
1/2 | shallots, finely chopped | 20 g | |
1/2 clove | garlic, finely chopped | ||
7 1/2 | mini-tomatoes (cherry, miniature or grape) | 1/2 cup | |
50 g | feta cheese, diced | ||
3 tbsp | cream 15% | 45 mL | |
1 pinch | nutmeg, to taste | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates warm on the stove while you're preparing the dish.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (390 g)
Amount % Daily Value |
Calories 440 |
Fat 18 g 28 % |
Saturated
9.1 g
47 % |
Cholesterol 40 mg |
Sodium 330 mg 14 % |
Carbohydrate 61 g 20 % |
Fibre 4 g 18 % |
Sugars 3 g |
Net Carbs 57 g |
Protein 9 g |
Vitamin A 31 % |
Vitamin C 16 % |
Calcium 16 % |
Iron 17 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 1 |
Meat and Alternatives | ½ |
Fats | 3 ½ |