Pasta with Pancetta, Spinach and Cherry Tomatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
885
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 885 cal. | (42 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 280.1 μg | (467 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,211 mg | (30 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Linguine
- salt
- 400 grams Cherry tomatoes
- 250 grams Pancetta
- 250 grams fresh Spinach
- 1 can white Beans (400 grams)
- 2 garlic cloves
- freshly ground peppers
Preparation steps
1.
Cook the linguine pasta in boiling salted water until al dente.
Rinse the cherry tomatoes. Cut the pancetta into strips. Rinse the spinach, shake dry, sort and cut into wide strips. Drain the white beans.
2.
Peel the garlic and finely chop.
Fry the pancetta in a dry pan until crispy. Add the cherry tomatoes and spinach, and fry for 3-5 minutes. Season with pepper. Mix the drained pasta into the pancetta and spinach. Serve on warmed plates.
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