Pasta with Creamy Spinach Sauce and Raisins
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 632 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 481 μg | (802 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,149 mg | (29 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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.
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