Spaghetti
with spinach and tomato in parchment
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
672
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 672 kcal | (32 %) | ||
| Protein | 25.8 g | (26 %) | ||
| Fat | 23.9 g | (21 %) | ||
| Carbohydrates | 87 g | (58 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Spinach
- 100 grams Cherry tomatoes
- 200 grams Goat cheese
- baby garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground pepper
- 500 grams Spaghetti
- Parchment paper sheet
Preparation steps
1.
Rinse and chop the spinach. Rinse the cherry tomatoes and cut in half. Cut the goat cheese into pieces. Divide the garlic into cloves and remove the skins. In a pan, heat the olive oil and saute the garlic cloves briefly. Season with salt and pepper.
2.
In plenty of salted water, cook the spaghetti according to package directions until al dente. Drain thoroughly. Add the spinach and cherry tomatoes to the garlic oil and stir. Grease four large sheets of parchment paper and divide the spaghetti, vegetables and goat cheese onto each. Fold the parchment into packets and secure by crimping the edges. Set packets on a baking sheet and bake in a preheated oven at 200°C (approximately 400°F) for 15-20 minutes.
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