John Myers
Contents
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Ingredients
- 500 g Spaghetti
- 400 g Asparagus green fresh
- 400 g Mushrooms brown
- 400 g Cherry tomatoes
- 2 piece Garlic cloves
- 1 piece Red chilli pepper
- 0,5 bunch Basil
- 30 g Ice cold butter
- Olive oil
- Sea salt
- Pepper from the grinder
- Parmesan
Instructions
- Prepare spaghetti according to the instructions on the packet with plenty of salted water.
- Halve or quarter the mushrooms, depending on the size and fry them in very hot olive oil. Finely chop the chilli pepper and garlic and add.
- Free the asparagus from the woody end, cut off the heads and cut the rest into pieces approx. 1 cm in size. Take the mushrooms out of the pan and add the asparagus pieces to the pan and fry them. Halve the tomatoes and add them, season with salt and pepper.
- Put the mushrooms back in the pan and pour a little spaghetti boiling water (approx. 1.5 soup ladles). Cut the butter into cubes and stir in. Take care of everything with the basil leaves.
- Drain the spaghetti and add to the vegetables, toss and serve with freshly grated Parmesan.
Nutrition
Serving: 100gCalories: 132kcalCarbohydrates: 21.2gProtein: 5.8gFat: 2.5g
