Tagliatelle with Spinach and Herb Sauce
Healthy, because
Even smarter
Nutritional values
This delicious pasta dish comes together quickly and is a good source of iron thanks to the spinach.
Use whole wheat spaghetti instead of standard tagliatelle for an extra dose of fiber.
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 46 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
Preparation steps
Thaw peas.
Toast pine nuts in a dry frying pan, stirring, until golden-brown. Set aside.
Cook pasta in plenty of salted boiling water, according to package directions. Three minutes before the end of the cooking time, add thawed peas. Drain pasta and peas, reserving 1/2 cup cooking water.
Rinse and trim spinach. Rinse, trim and thinly cut the green parts of scallions crosswise into rings.
In a blender, puree parsley, half the basil leaves, oregano, vinegar and pasta water. With motor running, gradually add olive oil until incorporated. Season with salt and pepper.
Toss the pasta with the pureed herb sauce. Stir in spinach and scallion greens. Season to taste with salt and pepper. Serve sprinkled with pine nuts and remaining basil leaves.
