Farfalle with Rhubarb

4.285715
Average: 4.3 (7 votes)
(7 votes)
Farfalle with Rhubarb
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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)
Calorie596 cal.(28 %)
Protein16 g(16 %)
Fat25 g(22 %)
Carbohydrates76 g(51 %)
Sugar added1 g(4 %)
Roughage8.8 g(29 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.6 mg(13 %)
Vitamin K199.1 μg(332 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.4 mg(29 %)
Folate109 μg(36 %)
Pantothenic acid0.7 mg(12 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C42 mg(44 %)
Potassium809 mg(20 %)
Calcium185 mg(19 %)
Magnesium107 mg(36 %)
Iron3.6 mg(24 %)
Iodine10 μg(5 %)
Zinc2.2 mg(28 %)
Saturated fatty acids14.1 g
Uric acid103 mg
Cholesterol61 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
200 grams fresh, baby Spinach
150 grams red Rhubarb
150 grams yellow Rhubarb
1 organic lemon
400 grams Farfalle
salt
1 onion
1 Tbsp butter
250 milliliters Whipped cream
freshly ground peppers
1 pinch sugar
How healthy are the main ingredients?
Whipped creamSpinachRhubarbsugarlemonsalt

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.