Pasta with Spinach
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
469
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 388.9 μg | (648 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Rigatoni
- olive oil (cold-pressed)
- peppers (freshly ground)
- salt
- 3 garlic cloves (finely chopped)
- 250 grams Cherry tomatoes
- 400 grams baby Spinach
- Parmesan
Preparation steps
1.
Rinse spinach and pat dry. Place 2 tablespoons olive oil in a saucepan over medium heat. Add spinach until wilted. Drain and chop coarsely. Heat 1 tablespoon oil and sauté garlic until golden. Stir in spinach. Season with salt and pepper to taste.
2.
Rinse and halve cocktail tomatoes.
3.
Boil pasta in plenty of salted water until al dente and drain. Mix pasta with spinach, cocktail tomatoes and 3 tablespoons olive oil. Season with salt and pepper and sprinkle with Parmesan cheese. Serve immediately.
