Pasta with Spinach and Bacon
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
706
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 483.1 μg | (805 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spinach
- 400 grams Penne
- salt
- freshly ground peppers
- 2 garlic cloves
- 75 grams sliced Bacon
- 5 Tbsps olive oil
- 2 Tbsps slivered almonds
- 40 grams grated Parmesan
- 2 Tbsps lemon juice
Preparation steps
1.
Rinse spinach and drain. Boil some salted water in a saucepan and cook the spinach, stirring, then drain. Let cool slightly, then squeeze with your hands to remove excess water and chop coarsely.
2.
Cook pasta in plenty of boiling salted water until al dente (reserve about 1 cup cooking water).
3.
Peel garlic and slice. Cut the bacon into strips and cook in oil until crispy then, remove. Add garlic and almonds and briefly fry. Add spinach and cook briefly, then season with salt and pepper.
4.
Toss together the spinach mixture, drained pasta and half the Parmesan. Add lemon juice, salt and pepper, and stir in a little pasta cooking water. Serve sprinkled with remaining cheese.
