Ricotta, Spinach and Citrus Penne
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
515
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.7 g | (52 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 176 mg | (59 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 8 cups rigate whole-grain penne pasta
- 3 cups fresh, young Spinach
- 5 Tbsps lemon juice
- 2 Tbsps olive oil
- 2 Tbsps fresh Parmesan (chopped)
- freshly ground Black pepper (to taste)
- ½ cup Ricotta cheese
- fresh Basil (for garnish)
- 1 fresh lemon (cut into wedges)
Preparation steps
1.
Cook the pasta in a pot of salted boiling water according to package instructions, until al dente.
2.
Meanwhile, rinse the spinach and gently spin dry.
3.
In a small bowl, combine the lemon juice, oil, Parmesan, salt and pepper
4.
Drain the pasta in a colander. Once drained return pasta to the pot. Add the spinach, ricotta and drizzle the lemon vinaigrette over the pasta. Toss to incorporate.
5.
Divide between serving bowls. Garnish with fresh basil sprigs and serve with lemon wedges.
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