Spaghetti Roulades
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 877 cal. | (42 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.7 mg | (214 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,528 mg | (38 %) | ||
| Calcium | 445 mg | (45 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 430 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 Pork cutlets (approximately 125 grams or 4.4 ounces)
- salt
- peppers
- 100 grams Emmentaler cheese
- 1 bunch Basil
- 2 carrots
- 2 garlic cloves
- ¼ l Beef broth
- butter
- 500 grams Spaghetti
- 5 carrots
- freshly ground black peppers
- 10 grams butter
- 2 tsps Canola oil (butter flavored)
Preparation steps
Flatten pork with a mallet. Season with salt and pepper. Grate emmentaler and carrots. Peel and mince garlic and coarsely chop basil. Heat 1 teaspoon canola oil in a pan. Add garlic, carrots and basil and sauté briefly. Distribute emmentaler evenly onto pork, then top with vegetables. Roll up pork and secure with toothpicks.
Heat 1 teaspoon canola oil in the pan and cook roulades on all sides. Add broth and simmer over low heat for about 30 minutes.
Cook spaghetti in plenty of boiling salted water until al dente. Cut carrots lengthwise into thin slices, blanch in salted water and add to drained spaghetti. Swirl butter into pasta and season with plenty of pepper. Plate pasta with roulades and serve.
