Pasta with Purslane and Cottage Cheese

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Pasta with Purslane and Cottage Cheese
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
434
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie434 kcal(21 %)
Protein12.76 g(13 %)
Fat30.06 g(26 %)
Carbohydrates31.77 g(21 %)
Sugar added0 g(0 %)
Roughage0.08 g(0 %)
Vitamin A40.39 mg(5,049 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.23 mg(21 %)
Niacin3.92 mg(33 %)
Vitamin B₆0.11 mg(8 %)
Folate47.78 μg(16 %)
Pantothenic acid0.39 mg(7 %)
Biotin2.15 μg(5 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C1.9 mg(2 %)
Potassium155.32 mg(4 %)
Calcium57.44 mg(6 %)
Magnesium49.05 mg(16 %)
Iron1.87 mg(12 %)
Iodine14.13 μg(7 %)
Zinc1.25 mg(16 %)
Saturated fatty acids4.09 g
Cholesterol2.26 mg

Ingredients

for
2
Ingredients
2 cups Penne
½ cup Cottage cheese
4 tablespoons Basil (finely sliced)
¼ cup olive oil
3 cups Purslane (or baby spinach)
How healthy are the main ingredients?
Cottage cheeseolive oilBasil

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.