Butterfly Pasta with Mushrooms, Spinach and Scallions
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
453
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 199.9 μg | (333 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 749 mg | (19 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 350 grams Farfalle
- 200 grams Spinach
- ½ bunch Basil
- 1 garlic clove
- 150 grams button Mushroom
- 1 bunch scallions
- salt
- freshly ground peppers
- 40 grams freshly grated Parmesan
- 3 Tbsps olive oil
- 1 Tbsp lemon juice
Preparation steps
1.
Rinse spinach, trim and remove any tough stems. Pluck basil leaves from the stalks. Peel and chop garlic. Clean mushrooms and cut into thin slices. Rinse scallions, trim and cut into rings.
2.
Cook pasta in plenty of boiling salted water until al dente.
3.
Cook garlic in 2 tablespoons hot oil. Add spinach, basil and scallions and cook for a few minutes while stirring. Season with salt and pepper. Sauté mushrooms in the remaining oil briefly over high heat and season with salt, pepper and lemon juice.
4.
Drain the pasta and mix with the vegetables and Parmesan and arrange on warmed plates.
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