Spinach Pasta
Healthy, because
Even smarter
Nutritional values
The green vegetable spinach provides a lot of vitamin A, also called "eye vitamin", because it is very important for vision at dusk and at night. The B vitamins from spelt flour ensure that the nerves function well and support the performance of memory.
Let your imagination run wild and top the vegan noodles with tomato sauce, tofu, avocado cream, seasonal vegetables, rocket, herbs, nuts or fruits.
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 85.4 μg | (142 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 325 mg | (8 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 2 handfuls baby Spinach
- salt
- 4 Tbsps olive oil
- 3 eggs
- 350 grams Pastry flour
- Pastry flour (for the work surface)
Preparation steps
Rinse spianch, trim and blanch in a pot of boiling salted water. Drain, rinse in ice cold water, drain again and squeeze remaining juice from leaves. Puree spinach with oil and eggs in a blender. Pour flour on the work surface and create a well in the center. Add spinach mixture to the well and season with a pinch of salt. Gradually mix flour from the edge into the center with fingers. Knead dough well until it is smooth and elastic. Add more or less flour as required to reach desired consistency.
Wrap pasta dough in plastic wrap and let rest for at least 30 minutes in the refrigerator. Process and cut as desired.
