Pasta with Feta Cheese and Spinach
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Feta is traditionally made from sheep's milk and matured in brine. It contains a lot of calcium and protein. The slim vegetable radish is rich in vitamins A, B1, B2 and C, iron, calcium, potassium, sodium and phosphorus.
For even more unsaturated fatty acids, replace olive oil with linseed oil.
(Percentage of daily recommendation)
|Calorie||631 kcal||(30 %)|
|Protein||19.63 g||(20 %)|
|Fat||18.09 g||(16 %)|
|Carbohydrates||96.14 g||(64 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.16 g||(4 %)|
|Vitamin A||85.04 mg||(10,630 %)|
|Vitamin D||0.1 μg||(1 %)|
|Vitamin E||0.09 mg||(1 %)|
|Vitamin B₁||1.04 mg||(104 %)|
|Vitamin B₂||0.61 mg||(55 %)|
|Niacin||7.95 mg||(66 %)|
|Vitamin B₆||0.15 mg||(11 %)|
|Folate||259.11 μg||(86 %)|
|Pantothenic acid||0.33 mg||(6 %)|
|Biotin||0.86 μg||(2 %)|
|Vitamin B₁₂||0.42 μg||(14 %)|
|Vitamin C||11.41 mg||(12 %)|
|Potassium||154.13 mg||(4 %)|
|Calcium||147.98 mg||(15 %)|
|Magnesium||16.27 mg||(5 %)|
|Iron||4.64 mg||(31 %)|
|Iodine||0.65 μg||(0 %)|
|Zinc||0.89 mg||(11 %)|
|Saturated fatty acids||5.15 g|
Cook pasta in plenty of salted water until al dente and drain. Rinse spinach carefully and shake dry. Rinse radishes and cut into quarters, or as desired, leave whole. Rinse scallions, trim and cut into thin slices.
Mixed vegetables in a bowl with 1 tablespoon olive oil, some salt, lemon juice and zest. Spread vegetables onto a plate and top with cooked pasta. Roughly crumble feta cheese over the top and grind pepper over plate. Serve drizzled with remaining olive oil.