Pasta with Creamy Spinach Sauce and Raisins

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Pasta with Creamy Spinach Sauce and Raisins
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
632
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie632 cal.(30 %)
Protein22 g(22 %)
Fat21 g(18 %)
Carbohydrates84 g(56 %)
Sugar added0 g(0 %)
Roughage8.9 g(30 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.3 mg(36 %)
Vitamin K481 μg(802 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.5 mg(36 %)
Folate219 μg(73 %)
Pantothenic acid0.7 mg(12 %)
Biotin11.4 μg(25 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C64 mg(67 %)
Potassium1,149 mg(29 %)
Calcium268 mg(27 %)
Magnesium171 mg(57 %)
Iron7.2 mg(48 %)
Iodine24 μg(12 %)
Zinc2.9 mg(36 %)
Saturated fatty acids6.2 g
Uric acid148 mg
Cholesterol26 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
500 grams fresh Spinach
salt
60 grams raisins
1 garlic clove
400 grams short macaroni
40 grams Pine nuts
olive oil
50 milliliters dry white wine
100 milliliters Vegetable broth
3 Tbsps Whipped cream
7 Tbsps Ricotta cheese
freshly ground peppers
Nutmeg (freshly grated)
How healthy are the main ingredients?
SpinachRicotta cheeseraisinsPine nutsWhipped creamsalt

Preparation steps

1.

Rinse spinach, trim and blanch briefly in a pot of boiling salted water. Drain, rinse with cold water, drain again and chop.

2.

Soak raisins in a bowl of lukewarm water. Remove garlic and finely chop.

3.

Cook pasta in a pot of boiling salted water until al dente.

4.

Toast pine nuts in a hot dry pan until golden yellow, remove and set aside. Heat 2 tablespoons oil in the pan and saute garlic until translucent. Add spinach and raisins to the pan, deglaze with wine, broth and cream. Stir, add 3 tablespoons ricotta and season with salt and pepper. Let simmer over medium heat for 5-6 minutes and season with nutmeg.

5.

Drain pasta, add to the pan, mix well, arrange on plates and serve sprinkled with toasted pine nuts and remaining ricotta.