Pasta with Purslane and Cottage Cheese
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1078
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,078 cal. | (51 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 174 g | (116 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.6 g | (72 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 1,379.9 μg | (2,300 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 261 mg | (275 %) | ||
| Potassium | 1,967 mg | (49 %) | ||
| Calcium | 477 mg | (48 %) | ||
| Magnesium | 684 mg | (228 %) | ||
| Iron | 17.3 mg | (115 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 cups Penne
- ½ cup Cottage cheese
- 4 Tbsps Basil (finely sliced)
- ¼ cup olive oil
- 3 cups Purslane (or baby spinach)
Preparation steps
1.
Heat a large saucepan of boiling salted water and cook the pasta according to package instructions until 'al dente'; usually 8-10 minutes.
2.
Meanwhile prepare the cottage cheese mixture by pulsing together half of the cottage cheese with half of the basil until smooth in a food processor. Transfer to a small mixing bowl and fold in the rest of the cottage cheese.
3.
Drain the pasta and transfer back into the saucepan it was cooked in. Toss well with the olive oil, purslane (or spinach) and remaining basil. Season with salt and transfer to serving bowls.
4.
Spoon a tablespoon of the cottage cheese mixture on top and serve.
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