Pasta with Swiss Chard and Beets
Pasta with Swiss Chard and Beets - Healthy vegetable noodles - sophisticatedly seasoned.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 882 mg | (22 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- 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
Preparation steps
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.
Rinse and peel the beets and dice into small cubes. Peel and finely chop the garlic and shallot.
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.
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.
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.
