Farfalle with Rhubarb
(7 votes)
(7 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
596
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 596 cal. | (28 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 199.1 μg | (332 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 809 mg | (20 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse spinach, trim and spin dry.
2.
Rinse rhubarb, trim and cut into small cubes. Rinse lemon in hot water, wipe dry and finely grate peel. Squeeze juice from lemon.
3.
Cook pasta in a pot of boiling, salted water until al dente.
4.
Meanwhile peel onion and chop finely. Heat oil and butter in a pan and saute onion until soft. Add spinach and rhubarb, stir until spinach wilts and then add cream. Add lemon juice and season with salt, pepper and sugar. Simmer for 3-4 minutes. Drain pasta, add to the pan and stir well. Serve immediately in preheated deep plates and garnish with lemon zest.
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