Tagliatelle with Spinach and Chanterelles

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Tagliatelle with Spinach and Chanterelles
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
511
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie511 cal.(24 %)
Protein21 g(21 %)
Fat13 g(11 %)
Carbohydrates71 g(47 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.7 μg(14 %)
Vitamin E1.8 mg(15 %)
Vitamin K147 μg(245 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin15.7 mg(131 %)
Vitamin B₆0.3 mg(21 %)
Folate117 μg(39 %)
Pantothenic acid3.7 mg(62 %)
Biotin23 μg(51 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C27 mg(28 %)
Potassium892 mg(22 %)
Calcium223 mg(22 %)
Magnesium105 mg(35 %)
Iron11.2 mg(75 %)
Iodine22 μg(11 %)
Zinc3.4 mg(43 %)
Saturated fatty acids4 g
Uric acid105 mg
Cholesterol10 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
150 grams fresh Spinach
1 shallot
1 garlic clove
500 grams fresh Chanterelle
olive oil
100 milliliters dry white wine
salt
freshly ground peppers
freshly grated Nutmeg
400 grams Tagliatelle
50 grams freshly grated Parmesan
How healthy are the main ingredients?
ChanterelleSpinachParmesanshallotgarlic cloveolive oil

Preparation steps

1.

Rinse the spinach, pick through, trim and spin dry. Trim the mushrooms and chop if desired.

2.

Peel the shallot and garlic, finely chop and sweat in 2 tablespoons hot olive oil in a pan. Add the mushrooms and cook until the mushroom liquid has evaporated. Then add the spinach, pour in the wine and simmer everything for about 3 minutes. Season with salt, pepper and nutmeg.

3.

Cook the pasta in boiling salted water until al dente, drain, add to the pan, toss everything well and arrange on warmed plates. Serve with freshly grated Parmesan.

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