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Spinach Salad with Tortellini
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
900
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 900 cal. | (43 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 205.7 μg | (343 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 27.4 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 150 grams Feta
- 200 grams baby Spinach
- 1 bunch fresh mint
- 400 grams Tortellini
- juice lemons
- 175 grams sliced Bacon
- 1 onion
- 1 garlic clove
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
- 2 Tbsps Lemon infused olive oil
- 4 Tbsps olive oil
- lemons (for garnishing)
Preparation steps
1.
Crumble feta cheese. Rinse and spin dry spinach., Rinse mint, shake dry and pluck off leaves. Peel onion and garlic, chop very finely. Cut bacon into small cubes. Cook bacon in a pan until crispy, add onion and garlic and saute until translucent. Set aside.
2.
Combine oil with lemon juice and parsley, season with salt and pepper. Cook tortellini according to package intructions and drain. Add to bacon mixture. Mix well, drizzle with marinade and let stand for 15 minutes.
3.
Add spinach and mint to pasta. Sprinkle with feta and garnish with lemon slices, serve.
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