Pasta with Creamy Spinach Sauce
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
928
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 928 cal. | (44 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 336.3 μg | (561 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 429 mg | (43 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 118 μg | (59 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Spinach
- salt
- 1 onion
- 1 garlic clove
- 100 grams Pancetta
- 500 grams Tagliatelle
- 2 Tbsps olive oil
- 100 milliliters Vegetable broth
- 200 grams Mascarpone
- peppers
- Nutmeg
- 80 grams freshly grated Parmesan
Preparation steps
1.
Rinse spinach and blanch in boiling salted water for a few minutes. Drain and rinse in cold water, drain again. Squeeze well and chop finely. Peel and finely chop onion and garlic. Cut pancetta into thin strips.
2.
Cook pasta in boiling salted water until al dente.
3.
Heat oil in a pan and saute pancetta with onion and garlic for about 2-3 minutes. Deglaze pan with broth and add mascarpone. Simmer briefly and add spinach, mix well and season with salt, pepper and nutmeg.
4.
Add drained pasta with half of Parmesan to the sauce and toss well, arrange on plates. Sprinkle with remaining Parmesan and serve.
