Pasta with Spinach and Ricotta

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Pasta with Spinach and Ricotta
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
642
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie642 cal.(31 %)
Protein21 g(21 %)
Fat23 g(20 %)
Carbohydrates86 g(57 %)
Sugar added0 g(0 %)
Roughage9.4 g(31 %)
Vitamin A1.3 mg(163 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.2 mg(35 %)
Vitamin K575.5 μg(959 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.6 mg(43 %)
Folate251 μg(84 %)
Pantothenic acid0.8 mg(13 %)
Biotin13 μg(29 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C82 mg(86 %)
Potassium1,283 mg(32 %)
Calcium270 mg(27 %)
Magnesium182 mg(61 %)
Iron7.8 mg(52 %)
Iodine23 μg(12 %)
Zinc3 mg(38 %)
Saturated fatty acids9 g
Uric acid168 mg
Cholesterol36 mg
Complete sugar14 g

Ingredients

for
Ingredients
400 grams macaroni
600 grams Spinach
70 grams raisins
½ lemon (juice)
2 Tbsps lemon juice
2 Tbsps olive oil
2 Tbsps butter
1 garlic clove
4 Tbsps Whipped cream
150 milliliters Vegetable broth
4 Tbsps Ricotta cheese
2 Tbsps Pine nuts
salt
freshly ground peppers

Preparation steps

1.

Soak raisins in lemon juice.

2.

Rinse spinach. Still dripping wet, quickly blanch spinach in a little boiling water. Drain and rinse. Squeeze to remove excess liquid and chop coarsely.

3.

Sauté spinach in melted butter and olive oil, about 3 minutes. Press garlic through a garlic press into the pan. Stir in raisins, cream, vegetable stock and half of the ricotta. Simmer about 8 minutes.

4.

Cook pasta in salted boiling water until al dente.

5.

Toast pine nuts in a dry pan until golden-brown.

6.

Drain pasta and mix with the spinach and ricotta sauce and pine nuts. Serve pasta topped with remaining ricotta.

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