Clam and Shrimp with Creamy Stuffed Pasta
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
535
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 53.4 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Conchiglie (yellow, green and orange)
- salt
- 1 handful Spinach
- 1 garlic clove
- 2 Tbsps freshly chopped Dill
- 1 Tbsp freshly grated Parmesan
- 1 generous pinch lemon zest
- 200 grams Ricotta cheese
- salt
- freshly ground peppers
- 1 carrot
- 1 Red Hungarian wax pepper
- 100 grams Celery root
- 100 milliliters dry white wine
- 1 sprig Dill
- 100 grams mussels (frozen)
- 100 grams shrimp (frozen)
- 1 Tbsp freshly grated Parmesan
Preparation steps
1.
Cook pasta in salted water until al dente, rinse and drain.
2.
For the first filling, rinse spinach and blanch in salted water. Squeeze out water and chop finely. Peel garlic and finely grate and combine with spinach, dill, parmesan, lemon zest and ricotta. Season with salt and pepper.
3.
For the second filling, rinse carrot and celery, peel and trim. Rinse pepper, trim and core, discarding seeds. Dice everything into small cubes. Boil with wine and dill. Add clams and shrimp and season with salt and pepper to taste. Cook for 2-3 minutes. Season to taste and set aside to cool.
4.
Spoon filling into pasta and serve sprinkled with Parmesan.
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