Springtime Spinach and Bean Pasta

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Springtime Spinach and Bean Pasta
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
1883
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,883 cal.(90 %)
Protein72 g(73 %)
Fat16 g(14 %)
Carbohydrates355 g(237 %)
Sugar added0 g(0 %)
Roughage31.5 g(105 %)
Vitamin A1.3 mg(163 %)
Vitamin D0.1 μg(1 %)
Vitamin E7.8 mg(65 %)
Vitamin K169.1 μg(282 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.6 mg(55 %)
Niacin25.1 mg(209 %)
Vitamin B₆1.1 mg(79 %)
Folate421 μg(140 %)
Pantothenic acid3.3 mg(55 %)
Biotin14.5 μg(32 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C59 mg(62 %)
Potassium1,757 mg(44 %)
Calcium343 mg(34 %)
Magnesium350 mg(117 %)
Iron10.6 mg(71 %)
Iodine33 μg(17 %)
Zinc9.6 mg(120 %)
Saturated fatty acids4 g
Uric acid432 mg
Cholesterol8 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
2 Tbsps olive oil
3 ½ cups green Asparagus (lower third peeled, spears cut into 4 cm long pieces)
1 clove garlic cloves (finely chopped)
2 carrots (coarsely grated)
0.333 cup Dried Tomatoes (finely sliced)
cup dry white wine
cup vegetable stock
8 cups Penne
2 handfuls Spinach (roughly chopped)
¾ cup chickpeas (tin, drained)
cup Parmesan (grated)
How healthy are the main ingredients?
chickpeasSpinachTomatoParmesanolive oilgarlic clove

Preparation steps

1.
Heat the oil in a pan and fry the asparagus and the garlic for about 2 minutes.
2.
Add the carrots and tomatoes and season with salt and ground black pepper. Deglaze with the wine and the stock and and simmer for 5 minutes.
3.
Cook the pasta in salt water until al dente.
4.
Add the spinach and the chickpeas to the vegetable sauce and cook for 2-3 minutes. Season with salt and ground black pepper.
5.
Drain the pasta and stir them into the sauce. Transfer to deep plates and top with grated Parmesan.

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