Spinach with Tagliatelle

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Spinach with Tagliatelle
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
593
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie593 kcal(28 %)
Protein29.57 g(30 %)
Fat13.33 g(11 %)
Carbohydrates95.72 g(64 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A4,047.33 mg(505,916 %)
Vitamin D0 μg(0 %)
Vitamin E8.64 mg(72 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.94 mg(85 %)
Niacin7.17 mg(60 %)
Vitamin B₆0.91 mg(65 %)
Folate841.85 μg(281 %)
Pantothenic acid0.69 mg(12 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C122.43 mg(129 %)
Potassium2,675.69 mg(67 %)
Calcium568.51 mg(57 %)
Magnesium345.93 mg(115 %)
Iron13.62 mg(91 %)
Iodine11.33 μg(6 %)
Zinc2.76 mg(35 %)
Saturated fatty acids4.76 g
Cholesterol18.73 mg

Ingredients

for
4
Ingredients
14 ounces Tagliatelle
1 onion (finely chopped)
1 garlic (finely chopped)
1 tablespoon olive oil
cup vegetable stock
0.333 cup Roquefort
5 cups young Spinach (roughly chopped)
How healthy are the main ingredients?
oniongarlicolive oilSpinach

Preparation steps

1.
Cook the pasta in boiling salted water, for about 10 minutes until al dente.
2.
Heat the oil and fry the onion and garlic for a few minutes to soften but not colour.
3.
Pour in the stock. Add the Roquefort and simmer until slightly creamy, stirring occasionally.
4.
Arrange the drained pasta onto plates and sprinkle the fresh spinach on top. Season with salt and ground black pepper.
5.
Pour the sauce over the pasta and serve.