Springtime Spinach and Bean Pasta
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
1883
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,883 cal. | (90 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 355 g | (237 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31.5 g | (105 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 169.1 μg | (282 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 421 μg | (140 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,757 mg | (44 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 350 mg | (117 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 432 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 3 ½ cups green Asparagus (lower third peeled, spears cut into 4 cm long pieces)
- 1 clove garlic cloves (finely chopped)
- 2 carrots (coarsely grated)
- ⅓ cup Dried Tomatoes (finely sliced)
- ⅜ cup dry white wine
- ⅜ cup vegetable stock
- 8 cups Penne
- 2 handfuls Spinach (roughly chopped)
- ¾ cup chickpeas (tin, drained)
- ⅔ cup Parmesan (grated)
Preparation steps
1.
Heat the oil in a pan and fry the asparagus and the garlic for about 2 minutes.
2.
Add the carrots and tomatoes and season with salt and ground black pepper. Deglaze with the wine and the stock and and simmer for 5 minutes.
3.
Cook the pasta in salt water until al dente.
4.
Add the spinach and the chickpeas to the vegetable sauce and cook for 2-3 minutes. Season with salt and ground black pepper.
5.
Drain the pasta and stir them into the sauce. Transfer to deep plates and top with grated Parmesan.
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