Pappardelle with Spinach, Zucchini and Pancetta

4.5
Average: 4.5 (6 votes)
(6 votes)
Pappardelle with Spinach, Zucchini and Pancetta
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 10 h. 20 min.
Ready in
Calories:
971
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie971 cal.(46 %)
Protein34 g(35 %)
Fat42 g(36 %)
Carbohydrates113 g(75 %)
Sugar added0 g(0 %)
Roughage11.6 g(39 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.9 mg(24 %)
Vitamin K267 μg(445 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.4 mg(103 %)
Vitamin B₆0.9 mg(64 %)
Folate162 μg(54 %)
Pantothenic acid1.1 mg(18 %)
Biotin12.3 μg(27 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C76 mg(80 %)
Potassium1,243 mg(31 %)
Calcium322 mg(32 %)
Magnesium184 mg(61 %)
Iron7.4 mg(49 %)
Iodine25 μg(13 %)
Zinc4.5 mg(56 %)
Saturated fatty acids17.6 g
Uric acid245 mg
Cholesterol33 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
600 grams Tagliatelle
salt
4 Zucchini (about 150 grams)
250 grams fresh Spinach
200 grams Pancetta (sliced)
1 Tbsp olive oil
3 garlic cloves
freshly ground peppers
to garnish
50 grams shaved Parmesan
How healthy are the main ingredients?
SpinachParmesanolive oilsaltZucchinigarlic clove

Preparation steps

1.

Cook pasta in boiling salted water until al dente, 8-10 minutes. Meanwhile, rinse the zucchini, cut in half lengthwise and cut with a vegetable peeler into long, thin slices.

2.

Rinse the spinach, trim roots and blanch in boiling salted water until it wilts, 1-2 minutes. Remove and drain. Fry the pancetta in a hot pan with oil until crispy, remove and drain on paper towels. Peel the garlic, cut into small cubes and sauté for about 2 minutes until golden in the same pan. Add zucchini slices and spinach and season with salt and pepper. Drain pasta and mix with the vegetables. Arrange on a preheated platter along with the crispy pancetta. Sprinkle with a little Parmesan cheese and serve.