Spaghetti with Ricotta Sauce

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Spaghetti with Ricotta Sauce
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
658
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie658 cal.(31 %)
Protein21 g(21 %)
Fat27 g(23 %)
Carbohydrates76 g(51 %)
Sugar added0 g(0 %)
Roughage6.9 g(23 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E6.3 mg(53 %)
Vitamin K42.1 μg(70 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin7 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate66 μg(22 %)
Pantothenic acid0.4 mg(7 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C15 mg(16 %)
Potassium519 mg(13 %)
Calcium180 mg(18 %)
Magnesium104 mg(35 %)
Iron2.9 mg(19 %)
Iodine15 μg(8 %)
Zinc2.3 mg(29 %)
Saturated fatty acids6.3 g
Uric acid70 mg
Cholesterol29 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
50 grams mixed Wild herb (such as watercress, sorrel, dandelion, borage or arugula)
1 large, red onion
2 garlic cloves
200 grams Ricotta cheese
150 milliliters Vegetable broth
150 milliliters dry white wine
salt
freshly ground peppers
400 grams Spaghetti
4 Tbsps Walnut
2 Tbsps olive oil
2 Tbsps lemon juice
How healthy are the main ingredients?
Ricotta cheeseWalnutolive oiloniongarlic clovesalt

Preparation steps

1.

Rinse the herbs, pat dry, and coarsely chop. 

2.

Peel and thinly slice the onion. 

3.

Peel the garlic. 

4.

Whisk the ricotta cheese with the broth and the wine until completely combined. 

5.

Cook the spaghetti in boiling salted water until al dente. 

6.

Chop walnuts coarsely and fry in a pan, remove and set aside.

7.

Heat the olive oil in a pan, then sweat the onions until soft. Pass the garlic through a press into the pan, add the herbs, and sauté for 3-4 minutes. Deglaze with the ricotta mixture and heat through. Season to taste with salt, pepper, and lemon juice. 

8.

Drain the spaghetti and arrange on plates. Top with the herb-ricotta sauce, garnish with the walnuts, and serve.