Penne with Swiss Chard, Pine Nuts and Gorgonzola
(3 votes)
(3 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
886
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 886 cal. | (42 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,034 mg | (26 %) | ||
| Calcium | 703 mg | (70 %) | ||
| Magnesium | 252 mg | (84 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Swiss chard
- 400 grams Penne
- 125 grams Pine nuts (toasted)
- 1 garlic clove
- 100 grams Whipped cream
- 150 grams Gorgonzola
- 1 Tbsp butter
- salt
- freshly ground peppers
- 100 grams Parmesan (freshly grated)
Preparation steps
1.
Trim Swiss chard, rinse and cut stems from the leaves.
2.
Blanch chard leaves in boiling salted water for about 3 minutes. Remove from pot, rinse in cold water, drain and cut into fine strips.
3.
Cook penne until al dente in boiling salted water.
4.
Heat butter in a pan. Press garlic into the butter, add chard and cook about 2 minutes.
5.
Cut Gorgonzola into small cubes. Slowly heat cheese with the cream, do not boil. Stir in the chard.
6.
Drain penne, mix with Gorgonzola-chard sauce, season with salt and pepper and serve sprinkled with pine nuts and Parmesan.
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