Spaghetti with Ricotta Sauce
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
658
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 519 mg | (13 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
