Tagliatelle with Olives, Spinach and Artichokes

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Tagliatelle with Olives, Spinach and Artichokes
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
263
calories
Calories

Healthy, because

Even smarter

Nutritional values

Artichokes owe their unmistakable, tangy aroma to the bitter substance cynarin. Cynarin helps to lower cholesterol levels, supports the liver in its detoxification work, and activates the flow of bile, while other artichoke elements are beneficial for the eyes. 

You can substitute tagliatelle with whole wheat pasta, gluten free pasta, chickpea pasta, etc. 

1 serving contains
(Percentage of daily recommendation)
Calorie263 cal.(13 %)
Protein11 g(11 %)
Fat8 g(7 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage11.2 g(37 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K17.1 μg(29 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate86 μg(29 %)
Pantothenic acid0.6 mg(10 %)
Biotin5 μg(11 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C8 mg(8 %)
Potassium424 mg(11 %)
Calcium201 mg(20 %)
Magnesium59 mg(20 %)
Iron2.6 mg(17 %)
Iodine14 μg(7 %)
Zinc1.7 mg(21 %)
Saturated fatty acids2.7 g
Uric acid98 mg
Cholesterol8 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
14 ozs Tagliatelle
9 ozs fresh Spinach
4 ozs black Olives
1 jar Artichoke (in oil)
3 Tbsps dry white wine
1 chopped garlic clove
salt
peppers
4 Tbsps grated Parmesan
How healthy are the main ingredients?
ArtichokeOliveParmesanSpinachgarlic clovesalt

Preparation steps

1.

Cook tagliatelle in plenty of boiling salted water according to package instructions.

2.

Rinse the spinach, trim and shake dry. Drain the artichokes, collecting the oil. Cut artichokes slightly smaller if desired and sauté in 1 tablespoon of the oil from the artichokes along with the garlic. Pour in white wine, bring to a boil, add the spinach leaves and cook until spinach wilts. Add olives.

3.

Drain tagliatelle, mix with vegetables and season with salt and pepper. Arrange on plates. Garnish with grated Parmesan and serve.

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