Tagliatelle with asparagus & tomato

Tagliatelle with asparagus and tomato

Serves 4

  • olive oil

  • 2 cloves garlic, peeled and sliced

  • 1 small bunch basil, leaves and stalks finely chopped

  • 2 x 400 g tinned plum tomatoes

  • sea salt

  • freshly ground black pepper

  • 1 bunch asparagus

  • 500 g fresh tagliatelle

  • extra virgin olive oil, to serve

  • Parmesan cheese , to serve

Heat a saucepan over a medium heat and add a nice lug of olive oil. Add the garlic and fry until it turns a light golden brown. Add the chopped basil stalks and tinned tomatoes, and bring to the boil. Season with pepper and a tiny pinch of salt, then simmer for 5 minutes.



Snap the woody ends off the asparagus stalks and throw them away. You can either chop the asparagus finely with a knife or use a food processor. Add it to the tomato sauce, let it simmer for 1 minute or so, then take it off the heat. Taste, and add a little salt and pepper if needed. Finish off the sauce by stirring in the basil leaves.



Cook the tagliatelle according to the packet instructions, then drain, reserving some of the pasta water. Toss in the pasta sauce with a little of the water to loosen. Serve with a drizzle of extra virgin olive oil and plenty of Parmesan cheese.

Nutritional Information

Tagliatelle with asparagus & tomato

Classic tomato sauce with added greens

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Kids love this simple tomatoey pasta and it's a great way to get some lovely greens into them!
Serves 4
25m
Super easy
Print this recipe
Method

As kids love pasta and tomato sauce, this is an easy way to encourage them to try asparagus. Like the 'full of veg' tomato sauce you can always whiz the asparagus in a blender if you think they'll be suspicious of the green bits. The tomato does a good job of mellowing the flavour of the asparagus and once they're used to eating it there are loads of wonderful dishes you can introduce them to.

Heat a saucepan over a medium heat and add a nice lug of olive oil. Add the garlic and fry until it turns a light golden brown. Add the chopped basil stalks and tinned tomatoes, and bring to the boil. Season with pepper and a tiny pinch of salt, then simmer for 5 minutes.

Snap the woody ends off the asparagus stalks and throw them away. You can either chop the asparagus finely with a knife or use a food processor. Add it to the tomato sauce, let it simmer for 1 minute or so, then take it off the heat. Taste, and add a little salt and pepper if needed. Finish off the sauce by stirring in the basil leaves.

Cook the tagliatelle according to the packet instructions, then drain, reserving some of the pasta water. Toss in the pasta sauce with a little of the water to loosen. Serve with a drizzle of extra virgin olive oil and plenty of Parmesan cheese.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 514
    26%
  • Carbs 71.2g
    27%
  • Sugar 8.4g 9%
  • Fat 15.6g 22%
  • Saturates 3.0g 15%
  • Protein 20.4g 45%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • olive oil

  • 2 cloves garlic, peeled and sliced

  • 1 small bunch basil, leaves and stalks finely chopped

  • 2 x 400 g tinned plum tomatoes

  • sea salt

  • freshly ground black pepper

  • 1 bunch asparagus

  • 500 g fresh tagliatelle

  • extra virgin olive oil, to serve

  • Parmesan cheese , to serve