Pasta Nests with Spinach, Eggs, Tomatoes and Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 767 cal. | (37 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 303.6 μg | (506 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 249 μg | (83 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 38 μg | (84 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,076 mg | (27 %) | ||
| Calcium | 869 mg | (87 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 485 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Tagliatelle
- salt
- 200 grams grated Emmentaler cheese
- 300 grams Spinach (frozen)
- 1 shallot
- 1 Tbsp Canola oil
- peppers
- Nutmeg (from the mill)
- 3 Tomatoes
- 60 grams Smoked ham
- 40 grams green Olives (pitted)
- 8 eggs
Preparation steps
Cook pasta in boiling, salted water until al dente. Drain. Mix pasta with about 100 grams (approximately 1 cup) of cheese. Line a baking sheet with parchment paper. Form 12 small balls of pasta and press down into nests on the baking sheet.
Defrost the spinach. Peel the shallot and chop finely. Fry shallot in oil, add the spinach and cook with a little water until the spinach is completely thawed. Season well with salt, pepper, and nutmeg.
Rinse the tomatoes, remove the stalk and dice into small pieces. Cube the ham and cut the olives into slices. Mix together the tomatoes, ham, and olives.
Preheat the oven to 200°C (approximately 400°F).
Spread the spinach on 8 of the nests. Crack an egg into the middle. Fill the remaining nests with the tomato-ham mixture and sprinkle with the remaining cheese.
Bake the pasta nests in the oven for 25 minutes.
To serve, spread on a plate and garnish with freshly ground pepper.
Serve with a mixed salad.
