Pasta with Spinach and Ricotta
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
642
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 575.5 μg | (959 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 251 μg | (84 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,283 mg | (32 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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