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Sautéed asparagus, peas and green beans

served with spaghetti and a fresh herb oil
A quick and filling pasta dish with the savoury touch of garlic sautéed in olive oil and grated cheese.
  • Nice and quick!

    Nice and quick!

Preparation time:

25 min.

Difficulty level:

Easy

Allergens:

milk, wheat, gluten

Utensils:

Ingredients

Green asparagus

Green beans

Cooked peas

Mushrooms

Garlic

Spaghetti

Fresh herb oil

Grana padano cheese

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3456
826
31
9
109
9
10
41
22
177

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Bring plenty of water to a boil in a pot and add salt to taste. Wash the vegetables. Cut the end of the beans. Remove a layer of skin from the asparagus with a peeler and cut them in 3 pieces. Keep the most tender part separate. Cut the mushrooms into slices. Chop the garlic. Wash the peas.
2.
Once the water boils, add the stems of the asparagus and the green beans. Let it cook for 3 minutes and then add the most tender part of the asparagus. Let it cook for 2 more minutes. Remove from the pot and place them on a plate. Add the pasta to the pot and cook it for approx. 8 minutes until tender. Drain the water and set aside.
3.
Heat the fresh herb oil in a frying pan. Add the garlic and mushrooms and sauté for a few seconds. Add the rest of the vegetables together with the spaghetti. Season to taste and serve the pasta with some grated cheese.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3456
826
31
9
109
9
10
41
22
177
kJ
kcal
g
g
g
g
g
g
mg
mg