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TOSCANA PAGLIA E FIENO

Why not try the best pasta without feeling all that guilt for consuming so many carbs? We have a great recipe for you – one to try on your own, but share the results with friends and family. It’s a very easy meal to make, and there’s not too many ingredients – so it’s a brilliant recipe for a starter or someone who isn’t too confident in the kitchen. It can be done by anyone. Try it today!

Details

Servings

4 Servings

Prep time

20 minutes

Cooking time

10 minutes

Calories

190 kcal

Ingredients

  • ¼ cup diced asparagus (about 4 spears)

  • 1 cup heavy cream

  • 2 tbsp unsalted butter

  • ½ cup diced cooked ham

  • 1 batch Cabbage Pasta

  • ½ cup grated Parmesan cheese (about 60g/ 2 oz)

  • 2 large egg yolks, lightly beaten

Directions

  • Bring a small saucepan of water to a boil over high heat. Cook for 2 minutes after adding the asparagus. To keep the green colour, drain and rinse under cold running water.
  • Combine the heavy cream, butter, ham, and asparagus in a large saucepan. Cook for 1 minute, or until the butter is melted. Add the cabbage pasta and mix well. Cook for another 4 minutes, or until the cabbage is thoroughly coated. Cook for 1 minute more, or until the sauce has thickened slightly, after adding the Parmesan cheese and egg yolks. Serve right away.
  • Refrigerate in an airtight container for up to four days. Place in a lightly greased skillet over medium heat for about 3 minutes to reheat.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories190
  • % Daily Value *
  • Total Fat 13.8g 22%
    • Saturated Fat 10.4g 52%
  • Sodium 7mg 1%
  • Total Carbohydrate 16.4g 6%
    • Sugars 3.1g
  • Protein 2.4g 5%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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