Filter
Reset
Sort ByRelevance
Caroliney_
Penne with asparagus and parma ham
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the hard ends of the asparagus and peel the asparagus lightly with a peeler if necessary. Cut into equal pieces and cook in plenty of water with salt in about 5 minutes al dente. Drain the asparagus and rinse with cold water.
-
Meanwhile, cook the penne al dente in plenty of water with salt. Drain and drain well.
-
Fry the hamlets in the oil on a low crunchy setting. Add the garlic and asparagus and stir-fry for a few more minutes.
-
Mix the penne with the asparagus, garlic, ham, arugula and half of the cheese. Grind a little pepper and serve the penne with the rest of the cheese.
-
25 minMain disholive oil, garlic, dried Provençal herbs, chicken breast, cherry / Christmas, yellow bell pepper, green pepper, potato, garlic sauce,provençal chicken skewers with baked potato
-
45 minMain disholive oil, onion, garlic, cayenne pepper, chili powder, cinnamon powder, cumin powder (djinten), sweet potato, peeled tomato, kidney bean, maize, yellow bell pepper, avocado, creme fraiche, fresh coriander, spring / forest onion, tortilla chips,chili with sweet potato
-
20 minMain dishforest mushroom broth, onion, fresh ginger, shii-branch mushrooms, wok oil, vegetarian stir-fry cubes, cut endive, Mihoen,wok soup with endive, noodles and shiitake
-
15 minMain dishtagliatelle, frozen garden peas, traditional olive oil, turkey fillet, cream cheese seasoning, chicken broth from tablet, green asparagus tips, fresh fresh mint, Grana Padano cheese,tagliatelle with peas and turkey
Nutrition
475Calories
Sodium0% DV0g
Fat25% DV16g
Protein46% DV23g
Carbs19% DV58g
Fiber0% DV0g
Loved it