recommended by IN FORM

Pasta with Feta Cheese and Spinach

5
Average: 5 (4 votes)
(4 votes)
Pasta with Feta Cheese and Spinach
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
631
calories
Calories

Healthy, because

Even smarter

Nutritional values

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.

1 serving contains
(Percentage of daily recommendation)
Calorie631 kcal(30 %)
Protein19.63 g(20 %)
Fat18.09 g(16 %)
Carbohydrates96.14 g(64 %)
Sugar added0 g(0 %)
Roughage1.16 g(4 %)
Vitamin A85.04 mg(10,630 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.09 mg(1 %)
Vitamin B₁1.04 mg(104 %)
Vitamin B₂0.61 mg(55 %)
Niacin7.95 mg(66 %)
Vitamin B₆0.15 mg(11 %)
Folate259.11 μg(86 %)
Pantothenic acid0.33 mg(6 %)
Biotin0.86 μg(2 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C11.41 mg(12 %)
Potassium154.13 mg(4 %)
Calcium147.98 mg(15 %)
Magnesium16.27 mg(5 %)
Iron4.64 mg(31 %)
Iodine0.65 μg(0 %)
Zinc0.89 mg(11 %)
Saturated fatty acids5.15 g
Cholesterol22.25 mg

Ingredients

for
4
Ingredients
500 grams Linguine
salt
2 handfuls Baby spinach
200 grams Radish
2 scallions
3 tablespoons olive oil
1 teaspoon lemon juice
¼ teaspoon lemon zest
100 grams Feta
freshly ground peppers
How healthy are the main ingredients?
RadishFetaolive oilsalt

Preparation steps

1.

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.

2.

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.