Springtime Spinach and Bean Pasta

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Springtime Spinach and Bean Pasta
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
562
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie562 kcal(27 %)
Protein24.78 g(25 %)
Fat17.03 g(15 %)
Carbohydrates77.3 g(52 %)
Sugar added0 g(0 %)
Roughage4.94 g(16 %)
Vitamin A1,159.73 mg(144,966 %)
Vitamin D0.12 μg(1 %)
Vitamin E1.47 mg(12 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.48 mg(44 %)
Niacin8.66 mg(72 %)
Vitamin B₆0.32 mg(23 %)
Folate251.61 μg(84 %)
Pantothenic acid0.81 mg(14 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C19 mg(20 %)
Potassium587.89 mg(15 %)
Calcium379.24 mg(38 %)
Magnesium145.49 mg(48 %)
Iron5.64 mg(38 %)
Iodine0.85 μg(0 %)
Zinc3.54 mg(44 %)
Saturated fatty acids4.94 g
Cholesterol16.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
3 ½ cups
green Asparagus (lower third peeled, spears cut into 4 cm long pieces)
1 clove
garlic (finely chopped)
2
carrots (coarsely grated)
0.333 cup
Dried tomatoes (finely sliced)
cup
cup
8 cups
2 handfuls
Spinach (roughly chopped)
¾ cup
chickpeas (tin, drained)
cup

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.