Farfalle with Mascarpone, Asparagus, and Hazelnuts recipes

Farfalle with Mascarpone, Asparagus, and Hazelnuts recipes
8 Ingredients
  • 2 pounds slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups)
  • 3 tablespoons olive oil
  • 1 pound farfalle (bow-tie pasta)
  • 1 8-ounce container mascarpone cheese*
  • 2/3 cup freshly grated Parmesan cheese
  • 1/2 cup hazelnuts, toasted, husked, coarsely chopped
  • 3 tablespoons chopped fresh chives
  • parmesan cheese
Nutrition
924
46% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

72% 47

Saturated

83% 17

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 4

Carbs

33% 98

Carbs (net)

- 89

Fiber

38% 10

Sugars

- 10

Sugars, added

- 0

Protein

64% 32

Cholesterol

25% 75

Sodium

20% 477

Calcium

37% 372

Magnesium

31% 130

Potassium

19% 876

Iron

39% 7

Zinc

36% 4

Phosphorus

80% 560

Vitamin A

36% 328

Vitamin C

15% 14

Thiamin (B1)

43% 1

Riboflavin (B2)

39% 1

Niacin (B3)

27% 4

Vitamin B6

37% 0

Folate equivalent (total)

38% 154

Folate (food)

- 154

Folic acid

- 0

Vitamin B12

15% 0

Vitamin D

118% 18

Vitamin E

44% 7

Vitamin K

82% 99

Sugar alcohols

- 0

Water

- 238
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