Tagliatelle with Pancetta and Spinach

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Tagliatelle with Pancetta and Spinach
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
822
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie822 cal.(39 %)
Protein21 g(21 %)
Fat50 g(43 %)
Carbohydrates73 g(49 %)
Sugar added0 g(0 %)
Roughage6.9 g(23 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K194.9 μg(325 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.5 mg(36 %)
Folate109 μg(36 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C31 mg(33 %)
Potassium674 mg(17 %)
Calcium90 mg(9 %)
Magnesium124 mg(41 %)
Iron4.6 mg(31 %)
Iodine8 μg(4 %)
Zinc2.7 mg(34 %)
Saturated fatty acids18.1 g
Uric acid149 mg
Cholesterol31 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
200 grams Spinach
200 grams Pancetta (sliced, can substitute bacon)
olive oil (extra-virgin)
1 garlic clove (finely chopped)
40 grams Pine nuts
butter
salt
peppers (white)
lemons (juice)
400 grams Tagliatelle
How healthy are the main ingredients?
SpinachPine nutsolive oilgarlic clovesaltlemon

Preparation steps

1.

Rinse and spin dry the spinach. Slice into wide strips.

2.

Heat 3 tablespoons oil in a pan and saute the garlic until golden. Add pancetta and cook in hot oil until browned and crispy.

3.

Toast the pine nuts in a dry skillet until fragrant and set aside.

4.

Boil the tagliatelle in plenty of salted water until al dente. Reserve 1 cup of cook water, then drain pasta. Combine the pasta with the reserved cooking water, 1 tablespoon butter, pepper and lemon juice. If needed, add in 1-2 tablespoons of cooking water if pasta seems dry. Stir in the spinach and garnish with the toasted pine nuts and crispy pancetta. Serve immediately.

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