Farfalle with Rhubarb

Name: Farfalle with Rhubarb
Total time: 50 min
Yield: 4
Cuisine: European, Italian
Ingredients: 200 grams fresh, baby Spinach; 150 grams red Rhubarb; 150 grams yellow Rhubarb; 1 organic lemon; 400 grams Farfalle; salt; 1 onion; 1 Tbsp butter; 250 milliliters Whipped cream; freshly ground peppers; 1 pinch sugar

Average: 4.3 (7 votes)

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Health Score:

76 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Calories:

596

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	596 cal.	(28 %)
Protein	16 g	(16 %)
Fat	25 g	(22 %)
Carbohydrates	76 g	(51 %)
Sugar added	1 g	(4 %)
Roughage	8.8 g	(29 %)

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more nutritional values

Vitamin A	0.6 mg	(75 %)
Vitamin D	0.7 μg	(4 %)
Vitamin E	1.6 mg	(13 %)
Vitamin K	199.1 μg	(332 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	5.6 mg	(47 %)
Vitamin B₆	0.4 mg	(29 %)
Folate	109 μg	(36 %)
Pantothenic acid	0.7 mg	(12 %)
Biotin	7.7 μg	(17 %)
Vitamin B₁₂	0.3 μg	(10 %)
Vitamin C	42 mg	(44 %)
Potassium	809 mg	(20 %)
Calcium	185 mg	(19 %)
Magnesium	107 mg	(36 %)
Iron	3.6 mg	(24 %)
Iodine	10 μg	(5 %)
Zinc	2.2 mg	(28 %)
Saturated fatty acids	14.1 g
Uric acid	103 mg
Cholesterol	61 mg
Complete sugar	5 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 200 grams fresh, baby Spinach; 150 grams red Rhubarb; 150 grams yellow Rhubarb; 1 organic lemon; 400 grams Farfalle; salt; 1 onion; 1 Tbsp butter; 250 milliliters Whipped cream; freshly ground peppers; 1 pinch sugar

How healthy are the main ingredients?

Whipped cream Spinach Rhubarb sugar lemon salt

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Preparation steps

Rinse spinach, trim and spin dry.

Rinse rhubarb, trim and cut into small cubes. Rinse lemon in hot water, wipe dry and finely grate peel. Squeeze juice from lemon.

Cook pasta in a pot of boiling, salted water until al dente.

Meanwhile peel onion and chop finely. Heat oil and butter in a pan and saute onion until soft. Add spinach and rhubarb, stir until spinach wilts and then add cream. Add lemon juice and season with salt, pepper and sugar. Simmer for 3-4 minutes. Drain pasta, add to the pan and stir well. Serve immediately in preheated deep plates and garnish with lemon zest.

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