Tagliatelle with Spinach and Herb Sauce

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Tagliatelle with Spinach and Herb Sauce
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
306
calories
Calories

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.

1 each contains
(Percentage of daily recommendation)
Calorie306 cal.(15 %)
Protein8 g(8 %)
Fat18 g(16 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin K46 μg(77 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.2 mg(14 %)
Folate78 μg(26 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26 mg(27 %)
Potassium338 mg(8 %)
Calcium104 mg(10 %)
Magnesium47 mg(16 %)
Iron2.4 mg(16 %)
Iodine3 μg(2 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.5 g
Uric acid64 mg
Cholesterol0 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 Tbsp Pine nuts
8 ozs green Tagliatelle
6 ozs frozen Peas
4 ozs Spinach
1 bunch scallions
2 Tbsps chopped parsley
½ bunch Basil (leaves)
1 tsp freshly chopped oregano
1 Tbsp Red wine vinegar
6 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilPine nutsparsleyBasilSpinachoregano

Preparation steps

1.

Thaw peas.

2.

Toast pine nuts in a dry frying pan, stirring, until golden-brown. Set aside.

3.

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.

4.

Rinse and trim spinach. Rinse, trim and thinly cut the green parts of scallions crosswise into rings.

5.

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.

6.

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.