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Melissa

Melissa Veytia

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Recipe

Tagliatelle with Asparagus and Tomato

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This recipe is a delight to prepare for the whole family and especially for these lent dates if you are looking for something delicious to eat without meat.
Learn more about Melissa Veytia

Ingredients

4 portions
  • olive oils
  • 2 cloves garlic, peeled and cut
  • 1 fist basil, finely chopped
  • 2 cans tomtato, peeled 400 grams each
  • sea salt
  • ground peppers
  • 1 fist asparagus
  • 500 grams tagliatelli pasta
  • extra virgin olive oils
  • parmesan cheese

Preparation

Heat a pan over medium heat with a stream of olive oil. Add the garlic and fry until lightly browned. Add the basil and tomatoes and leave until it boils. Season with salt and pepper and let it cook for 5 minutes.
Cut off the ends of the stems of the asparagus and throw them away. Finely chop them and add them to the tomato sauce. Let it cook for 1 minute and remove it from the heat. Add a little salt and pepper to taste.
Cook the tagliatelle according to package instructions. When you strain the pasta reserve a cup of water.
Add the pasta to the sauce with a little of the water you reserved.

PRESENTATION

Serve with a splash of extra virgin olive oil and Parmesan cheese.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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