Pappardelle with Pecorino and Spinach
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
625
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 238.8 μg | (398 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 402 mg | (40 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams baby Spinach
- 1 onion
- 1 garlic clove
- 1 organic lemon
- 500 grams Tagliatelle
- salt
- 2 Tbsps butter
- 70 milliliters dry white wine
- freshly ground peppers
- Nutmeg (freshly grated)
- 100 grams freshly grated pecorino romano
Preparation steps
1.
Rinse the spinach and drain thoroughly. Peel and finely chop the onion and garlic. Rinse the lemon in hot water and pat dry. Finely grate the zest, and squeeze the juice from the lemon.
2.
Cook the pappardelle in boiling salted water until al dente.
3.
Melt the butter in a large saucepan. Add the onion and garlic, and sauté for 3-4 minutes until translucent and softened. Add the wine and the lemon juice, then add the spinach and toss to combine. Season to taste with salt, pepper, nutmeg, and lemon zest.
4.
Mix the pasta into the spinach mixture. Add the pecorino cheese, and toss to combine. Season to taste and serve immediately.
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