Green Tagliatelle with Spinach and Chiles
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
485
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 243.8 μg | (406 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams fresh baby Spinach
- 2 chili peppers
- 400 grams green Tagliatelle (such as Tagliatelle)
- salt
- freshly ground peppers
- 4 Tbsps extra-virgin olive oil (cold-pressed)
- 2 Tbsps Whipped cream
- 1 tsp dried thyme
- freshly grated Parmesan
Preparation steps
1.
Rinse and spin spinach dry. Rinse and halve chiles, remove seeds and ribs, and cut into strips.
2.
Cook tagliatelle in plenty of salted boiling water until al dente. Drain, reserving 5 tablespoons cooking water. Toss pasta with olive oil, cream, chiles and thyme. Stir in spinach and cooking water. Season to taste with salt and pepper. Serve immediately, sprinkled with Parmesan.
