Quick Tortellini with Cheese Sauce
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
654
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 187.7 μg | (313 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 349 mg | (35 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams fresh Tortellini (with spinach filling)
- 1 onion
- 1 garlic clove
- 1 tsp butter
- ⅛ l white wine
- ⅛ l Vegetable broth
- 250 grams Whipped cream
- 1 oz Fontina cheese
- 20 grams grated Parmesan
- 300 grams Arugula
- salt (;Pepper; nutmeg for garnishing)
Preparation steps
1.
Peel the onion and garlic, then chop and fry in butter. Add the wine and broth and bring to a simmer. Remove 3 tablespoons and set aside, then pour in the cream. Bring to a boil and melt the cheese in it. Stir in the Parmesan, lower to a simmer and season with salt and pepper.
2.
Cook the tortellini according to the package directions, then drain. Rinse the arugula and cut into strips. Mix the tortellini with the cheese sauce, fold in the arugula, sprinkle with the remaining broth and season with nutmeg.
