Pappardelle with Spinach, Zucchini and Pancetta
(6 votes)
(6 votes)
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)
(Percentage of daily recommendation)
| Calorie | 971 cal. | (46 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 267 μg | (445 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,243 mg | (31 %) | ||
| Calcium | 322 mg | (32 %) | ||
| Magnesium | 184 mg | (61 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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