Tagliatelle with Spinach and Chanterelles
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 147 μg | (245 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 11.2 mg | (75 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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