Country-style Pasta
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
336
calories
Calories
Healthy, because
Even smarter
Nutritional values
Lentils add a significant source of protein and fiber to this dish, while the fresh spinach provides valuable iron and the tomatoes provide lycopene, a powerful antioxidant.
This is a perfect vegetarian main dish. However if you'd like to add a bit more protein, this dish is great with grilled chicken as well.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 161.4 μg | (269 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 shallots (finely diced)
- 1 clove garlic cloves (finely diced)
- ½ tsp Turmeric
- ⅔ cup yellow Lentils
- ⅞ cup vegetable stock
- 14 ozs Tagliatelle
- 7 cups fresh Spinach
- 4 Tomatoes (quartered)
- ⅜ cup cream
- 0.333 cup grated Parmesan
Preparation steps
1.
Heat the oil in a large frying pan and fry the shallots and garlic until translucent. Sprinkle over the turmeric and add the lentils. Pour over the stock and simmer gently for around 15 minutes, stirring occasionally.
2.
Cook the pasta in plenty of boiling salted water until al dente.
3.
After 5 minutes, add the spinach and tomatoes to the lentils, and add a little of the pasta cooking water if needed.
4.
Stir the cream into the sauce and season to taste with salt and ground black pepper. Stir through the drained pasta. Divide between bowls and serve sprinkled with grated parmesan.
