Pasta with Spinach and Goat Cheese
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
751
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 751 cal. | (36 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 504.8 μg | (841 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 284 μg | (95 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,112 mg | (28 %) | ||
| Calcium | 621 mg | (62 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse, drain and blanch the spinach in boiling salt water for 1 minute. Peel the garlic. Rinse the asparagus, cut off the tough ends, cut into 3 cm pieces and blanch for 7 minutes.
2.
Drain the asparagus. Cook the spaghetti and asparagus in boiling water until al dente. Drain, making sure to catch 1 cup of the cooking water. Mix the spaghetti with 3-4 tablespoons of olive oil, the spinach and the asparagus pieces.
3.
Season the pasta with plenty of pepper. Crumble the goat cheese on top and gently mix. If needed, add some of the cooking water. Transfer to plates and serve immediately.
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