Pasta with Swiss Chard and Beets

3.5
Average: 3.5 (2 votes)
(2 votes)
Pasta with Swiss Chard and Beets

Pasta with Swiss Chard and Beets - Healthy vegetable noodles - sophisticatedly seasoned.

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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 45 min.
Ready in
Calories:
380
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie380 cal.(18 %)
Protein13 g(13 %)
Fat7 g(6 %)
Carbohydrates65 g(43 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin K9 μg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.3 mg(21 %)
Folate144 μg(48 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33 mg(35 %)
Potassium882 mg(22 %)
Calcium94 mg(9 %)
Magnesium109 mg(36 %)
Iron3.7 mg(25 %)
Iodine2 μg(1 %)
Zinc1.8 mg(23 %)
Saturated fatty acids1 g
Uric acid99 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
200 grams Swiss chard
500 grams Beets
2 garlic cloves
1 shallot
2 Tbsps olive oil
100 milliliters Vegetable broth
salt
peppers
1 generous pinch ground Nutmeg
1 generous pinch ground cloves
1 generous pinch cinnamon
500 grams Spaghetti
How healthy are the main ingredients?
olive oilgarlic cloveshallotsaltNutmegcloves

Preparation steps

1.

Rinse, clean and spin dry the chard. Cut the stalks into 1 cm (approximately 1/4 inch) wide pieces, and slice the leaves into 2 cm (approximately 3/4 inch) wide pieces.

2.

Rinse and peel the beets and dice into small cubes. Peel and finely chop the garlic and shallot.

3.

Heat oil in a pan. Saute chopped shallot and garlic until translucent over medium heat. Add the beets and cook for a few minutes, then deglaze with the broth. Season with salt and pepper, Add spices and simmer over medium heat for about 30-35 minutes.

4.

Meanwhile, cook the spaghetti in boiling salted water according to package directions until al dente. Add the Swiss chard stalks and leaves for the last six minutes of cooking.

5.

Drain pasta with chard, mix with the sauteed beet mixture and season to taste with salt and pepper. Let sit for a few minutes so the pasta can take on the beets colr. Arrange on a warm serving plate. Serve immediately.