Tagliatelle with Cherry Tomatoes and Goat Cheese
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
776
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 776 cal. | (37 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 301.2 μg | (502 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,162 mg | (29 %) | ||
| Calcium | 394 mg | (39 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- 300 grams Spinach
- 200 grams Cherry tomatoes
- 100 grams Bacon
- 6 sun-dried Tomatoes in oil
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 400 grams pureed Tomatoes
- salt
- freshly ground peppers
- 150 grams Goat cheese
- Basil (for garnish)
Preparation steps
1.
Cook the tagliatelle according to package directions in salted water until al dente.
2.
Rinse spinach, blanch in boiling salted water, rinse with cold water and drain.
3.
Rinse and quarter the cherry tomatoes.
4.
Finely dice the bacon.
5.
Drain the sun-dried tomatoes and chop.
6.
Peel the onion and garlic, chop and sauté along with the bacon in oil. Add the strained sun-dried tomatoes and simmer, stirring occasionally, for about 10 minutes. Add spinach and cherry tomatoes and season with salt and pepper. Thin the mixture with some pasta cooking water if too dry.
7.
Distribute the drained tagliatelle on warmed plates, pour sauce over and sprinkle with crumbled goat cheese. Serve garnished with basil.
