Spinach Conchiglie
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
704
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 240.2 μg | (400 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 814 mg | (81 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Conchiglie
- salt
- 250 grams Spinach
- 200 grams Halloumi cheese
- 1 Red chili pepper
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters Vegetable broth
- 150 milliliters Whipped cream
- Nutmeg
Preparation steps
1.
Cook pasta in salted water until al dente.
2.
Rinse and clean spinach. Blanch spinach in salted water. Drain well and finely chop. Cut halloumi cheese into small cubes. Rinse chile pepper, cut in half, clean and finely chop. Peel shallot and garlic and finely dice both. Sauté shallot and garlic in butter until light golden brown. Add chile pepper and cheese. Sprinkle in the flour and add broth. Stir in cream and spinach and simmer until creamy. Season with salt and nutmeg.
3.
Drain pasta well, fill with spinach mixture and serve.
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